7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled
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My son made something similar for Easter dinner. It was delicious, but we couldn't find his original recipe. This one is very close! I used minced shallot raw. I also skipped the spinach. It was great and if I have spinach next time, I'll use it!
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