Blanch fresh peas in boiling water
Split snap peas in half and keep raw
Combine baby arugula, blanched peas, mint leaves, basil leaves, and snap peas in a large bowl
Whisk together mint leaves, olive oil, honey, lemon juice, kosher salt, and dijon mustard to make the dressing
Dress the salad with the mint dressing
Top with burrata cheese
Serve with toasted bread
