Pod the peas. Whisk the Dijon, honey, vinegar and 1 tbsp olive oil in a small bowl. Peel the shallot. Chop it finely. Stir into the dressing.
Rinse the pea shoots. Wash the radishes and the leaves. Shred the leaves finely. Slice the radishes finely. Chop the dill including the stalks finely, leaving a small handful of large fronds to garnish.
Put the radishes, radish leaves, peas, pea shoots and chopped dill in a bowl. Add the dressing. Mix with your hands to coat everything. Serve garnished with the dill fronds.