Peas With Lemon And Tarragon

• 2 teaspoons lemon zest, plus 2 Tbsp. fresh juice (about 1 lemon)
• 2 teaspoons chopped fresh thyme
• 2 teaspoons pure maple syrup
• 2 teaspoons Dijon mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 2 1/2 cups cooked butter beans (from fresh or frozen)
• 2 1/2 cups cooked English peas (from fresh or frozen)
• 2 tablespoons chopped fresh tarragon
• 1 shallot, thinly sliced
• 1/2 cup edible flowers (such as nasturtiums), optional

1. Whisk together lemon zest and juice, thyme, syrup, mustard, salt, and pepper in a large bowl. Let stand 15 minutes. Whisk in oil. Add butter beans, peas, tarragon, and shallot; toss to coat. Place in a large serving bowl. Sprinkle with flowers, if desired.

lemon zest, thyme, maple syrup, mustard, kosher salt, black pepper, extravirgin olive oil, butter beans, peas, tarragon, shallot, edible flowers

Taken from www.myrecipes.com/recipe/peas-lemon-tarragon (may not work)