Black-Eyed Pea and Mustard Green Salad

• 1 1/2 cups dried black-eyed peas, rinsed and picked over, or 2 15-ounce cans, drained and rinsed
• 2 3/4 teaspoons kosher salt
• 2 tablespoons minced fresh tarragon, or 2 teaspoons dried
• 2 teaspoons ground fennel seed
• 1/4 cup sherry wine vinegar
• 1 1/2 tablespoons whole-grain mustard
• 1 1/2 teaspoons honey
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh tarragon
• 1 bunch mustard greens (leaves only), sliced
• 1 bunch green onions (white and green parts), thinly sliced
• 12 ounces semihard cheese (page 23), grated (3 cups)

1. If using dried peas, put them in a medium saucepan and add enough cold water to cover by 2 inches.
2. Bring the peas to a boil over medium-high heat and cook for 25 to 30 minutes, or until they are tender but not too soft.
3. Add 2 teaspoons of the salt, and continue to cook for 5 minutes.
4. Drain well.
5. While the peas are cooking, prepare the dressing.
6. Whisk the 2 tablespoons tarragon, fennel, vinegar, mustard, honey, 3/4 teaspoon salt, red pepper flakes, black pepper, and olive oil together in a large bowl.
7. Combine the cooked or canned peas with the dressing.
8. Refrigerate for 30 minutes.
9. Add the 1/4 cup tarragon, mustard greens, and green onions to the peas, and toss to combine.
10. Top with the cheese.
11. Serve chilled or at room temperature.
12. You can prepare this salad up to 2 days in advance, but add the greens no more than 1 hour before serving.
13. Otherwise, the greens will wilt.

blackeyed peas, kosher salt, fresh tarragon, ground fennel, sherry wine vinegar, wholegrain mustard, honey, red pepper, freshly ground black pepper, extravirgin olive oil, tarragon, mustard greens, green onions, semihard cheese

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-and-mustard-green-salad-387729 (may not work)