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Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the sugar snap peas in the basket for about 3 minutes, or until the peas turn bright green. Remove the basket and run under cold water to stop the cooking process.
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Meanwhile, in a small bowl, whisk the Dijon mustard, white wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and mint. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
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