Half the radishes lengthways, rip the leaves off the lettuce and slice the spring onions. Put them all in a large bowl or on a platter, add the peas and dress with a little olive oil, season and combine well.
Stir together the creme fraiche and horseradish sauce and drizzle over the salad. Tear the mint leaves and scatter over.
Notes: Delicious with sliced cold beef and new potatoes.