Black-Eyed Peas And Arugula Salad

• 1 1/2 pounds black-eyed peas
• 6 cups chicken stock, approximately
• 1/2 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup raspberry vinegar
• 2 cloves garlic, minced
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon nutmeg
• Cayenne pepper to taste
• Salt and freshly ground pepper to taste
• 1 medium red onion, minced
• 3 bunches arugula, washed and dried
• 1 1/4 pounds red cabbage, finely sliced

1. Pick over the peas to remove any stones or dirt.
2. Wash thoroughly and drain.
3. Soak overnight.
4. Drain again.
5. Place the peas in a large pot and add the chicken stock to cover them.
6. Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done.
7. Drain.
8. Set aside to cool.
9. In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage.
10. Whisk to blend.
11. Place the peas, onion, arugula and cabbage in a large serving bowl.
12. Pour the dressing over them and toss well.

blackeyed peas, chicken stock, olive oil, vegetable oil, raspberry vinegar, garlic, mustard, honey, nutmeg, cayenne pepper, salt, red onion, bunches arugula, red cabbage

Taken from cooking.nytimes.com/recipes/3404 (may not work)