1 cup cider vinegar
1/2 cup water
1/2 teaspoon sugar
3/4 cup thinly vertically sliced red onion
1 cup shelled fresh English peas
1 teaspoon salt
6 cups pea shoots
10 radishes, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain.
Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water.
Combine onion, peas, pea shoots, and sliced radishes in a large bowl.
Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper in a separate bowl.
Drizzle oil mixture over pea mixture; toss gently.