- Special Pricing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 cups fresh baby peas or thawed frounceen baby green peas
- 1/2 small red onion, cut into 1/4-inch dice
- 1 cup loosely packed mint, torn
- Kosher salt and freshly ground pepper
In a bowl, whisk the olive oil with the vinegar. Add the peas, red onion and mint and toss to coat. Season with salt and pepper and let stand at room temperature for 1 hour. Transfer to a platter and serve.
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Recipe reprinted by permission of Publisher. All rights reserved.
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