Pea and Carrot Salad with Shallot Vinaigrette

This recipe serves:  6

3 cups fresh, shucked green peas
2 cups thinly sliced baby carrots
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons finely chopped shallots
2 tablespoons extra virgin olive oil
1 tablespoon finely choppped parsley
salt to taste
freshly ground black pepper
1. Put about 4 inches of water in a large pot and bring to a boil. Blanch the peas for 1 minute and then drain the peas in a colander and run under cold water to stop the cooking process. Set aside.

2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and parsley. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the peas and carrots in the vinaigrette and serve at room temperature or chilled.

Serving Size: 3/4 cup of salad with vinaigrette

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