Heirloom Tomato Salad With Fresh Lady Peas

1. 1

   Cook peas in a large pot of boiling salted water 8 to 10 minutes or until just tender. Drain, rinse until cooled completely, and drain again.

2. 2

   Combine vinegar and next 3 ingredients in a small bowl. Add olive oil in a thin, steady stream, whisking constantly. Add sea salt and pepper; stir in jalapeno. Drizzle half of vinaigrette over peas, and toss to coat.

3. 3

   Arrange tomato slices on a platter or individual plates. Spoon peas over tomato, and serve with remaining vinaigrette. Sprinkle with basil, goat cheese, and additional salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.