Sugar snap peas are one of nature's finest treasures. As the name implies, they are naturally sweet, and their texture is crunchy. Because of that combination, they meld effortlessly with the other ingredients in this dish. The "snap " counters the creamy goat cheese and the earthy tarragon contrasts perfectly with the vegetable's natural sugars.
2 pounds fresh sugar snap peas, stems and strings removed
1/2 cup plus 2 tablespoons olive oil
3 medium shallots, finely chopped
3 tablespoons chopped fresh tarragon leaves, plus additional sprigs for garnish