In a large pot of boiling, salted water, cook 1 pound sugar snap peas until crisp-tender, about 2 minutes. Drain and rinse under cold water; pat dry. Using a food processor, pulse 1 1/4 cups (about 5 ounces) chopped sweet onion, preferably vidalia, with 3 tablespoons honey. Add 1 tablespoon each fresh lemon juice and dijon mustard and 3/4 teaspoon salt, then process until smooth. With the machine on, slowly add 1/2 cup extra-virgin olive oil until combined. Transfer to a large bowl and stir in 2 teaspoons poppy seeds. Add the sugar snap peas and 1/3 cup toasted pine nuts and toss. Serve chilled or at room temperature.