Bring a large pot of water to a boil with a pinch of kosher salt. Blanch the sugar snap peas for about 30 seconds to 1 minute until bright green, then shock them in ice water.

Drain the peas in a colander and pat them dry with a kitchen towel.

In a bowl, whisk together lemon juice, balsamic vinegar, honey, Dijon mustard, and diced shallot. Season with kosher salt and black pepper, then slowly drizzle in olive oil to emulsify.

On a large platter, arrange half of the torn burrata. Drizzle some dressing over it, then add the blanched peas, sliced radishes, and mint leaves. Top with remaining burrata and drizzle more dressing.

Sprinkle flaky salt over the salad and garnish with extra mint leaves. Serve immediately.