You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves whole and using sugar snap peas.
Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.