Place the pine nuts in a small frying pan with no oil or anything. Bring the pan up to medium to medium-low heat and toast your pine nuts, stirring often. Pay attention. You don’t want to burn the nuts. Once nice and toasted remove from the heat and set aside to fully cool.

In a serving bowl place your butter lettuce. (I like to keep mine in larger pieces as it’s so pretty) using a mandoline slice your radishes super thin, add them to the bowl. Take the ends of the snap peas and cut them into thin strips on the diagonal, add them to the bowl. Add the dressing and toss to combine. Top with the pinenuts and enjoy