1/4 c. olive oil
1/4 c. vegetable oil
1/4 c. tarragon vinegar
1 tsp. minced fresh tarragon or 1/2 tsp. dried, crumbled
1/2 tsp. Dijon mustard
Salt and pepper
1 1/4 lbs. snow peas, strings removed
1 bunch spinach, stems removed
8 oz. fresh mushrooms, sliced
4 lg. radishes, thickly sliced

Whisk together first 5 ingredients in small bowl. Season dressing with salt and pepper. (Can be prepared 2 days ahead.) Store at room temperature.

Bring large pot of salted water to boil. Add snow peas and cook 45 seconds. Drain. Refresh peas with cold water and drain.

Combine peas, spinach, mushrooms and radishes in large bowl. (Can be prepared 4 hours ahead.) Cover and refrigerate. Toss salad with enough dressing to lightly coat. Pass remaining dressing separately.