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Bring a large saucepan filled two-thirds full of water to a boil.
Add snap peas, haricots verts and peas; cook until just bright green, 2 to 3 minutes.
Drain and rinse under cold water until cool. Drain again and pat dry.
Meanwhile, in a jar with a tightly fitting lid, combine oil, mustard, vinegar, 2 teaspoons water, sugar, fine sea salt and pepper and shake well.
In large bowl, toss frisée, sugar snaps, haricots verts and peas together with enough vinaigrette to lightly coat.
Transfer to a platter or serving plates and top with radishes and burrata.
Drizzle burrata with more oil and sprinkle with flaky salt; serve immediately.