Baby Spinach and Mint Salad with Black-Eyed Peas

• 1 cup frozen black-eyed peas
• 1 cup water
• 3/4 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon cayenne
• 1/8 teaspoon black pepper
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon low-sodium fat-free chicken broth
• 1/2 teaspoon honey
• 1 1/2 teaspoons olive oil
• 5 ounces baby spinach
• 1 cup loosely packed fresh mint, stems removed
• Special equipment: an electric coffee/spice grinder

1. Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes.
2. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
3. Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl.
4. Add peas to spice mixture and toss to coat.
5. Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat.
6. Serve salad sprinkled with spiced peas.

frozen blackeyed, water, salt, fennel seeds, cayenne, black pepper, orange juice, lemon juice, chicken broth, honey, olive oil, baby spinach, fresh mint, electric coffee

Taken from www.epicurious.com/recipes/food/views/baby-spinach-and-mint-salad-with-black-eyed-peas-107002 (may not work)