Snap Pea, Orange and Radish Salad

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Kosher salt and freshly ground black pepper

1 pound sugar snap peas, ends trimmed 

3 tablespoons extra-virgin olive oil 

1 1/2 ounces sliced prosciutto (about 3 slices) 

1/2 cup crumbled fresh goat cheese (about 4 ounces) 

1 shallot, sliced into thin (1/8-inch) rings

2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)

1/4 cup fresh orange juice, squeezed from the leftover orange membranes

5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline

2 tablespoons chopped fresh mint 

1 tablespoon chopped fresh tarragon