3 tablespoons Dijon mustard
1/2 cup sherry vinegar
1/3 cup walnut oil
2 cups grape seed oil
3 tablespoons chopped shallot
3 tablespoons chopped fresh tarragon or Mexican mint marigold
kosher salt and freshly ground pepperto taste
2 cups fresh shelled peas such as black-eyed, purple hull, or cream peas; lentils work well too
Note: This recipe is best if made a day ahead.
Place mustard, vinegar, and oils in a large bowl and blend with a mixer. Whisk in shallot and tarragon by hand. Season with salt and pepper. Set aside.
In a large saucepan, cover peas with salted water and cook over medium-high heat without a lid until tender but not mushy; cooking time depends on variety, but usually no more than 40 minutes. Drain. While still warm, toss peas with sherry vinaigrette. Adjust seasoning. May be served chilled or at room temperature.
Serves between 4 and 6.
Serve with Tomato Confit and Texas Goat’s Milk Cheese
This is one of several recipes featured in the July, 2006 Texas Monthly article “Peas Be With You”.
