Ingredients:
- 3 tablespoons whole-grain mustard
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1 clove garlic, grated
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup olive oil
- 2 cups cooked, cooled Camellia Brand Lady Cream Peas
- 1 cup diced red onion
- 1 cup crumbled Parmesan cheese
- 1/2 cup fresh parsley leaves, roughly chopped
- Sliced heirloom tomatoes, to serve
- Garnish: fresh parsley leaves, crushed red pepper
Directions:
- In a medium bowl, whisk together mustard, vinegar, honey, salt, garlic, black pepper, and red pepper. Whisk in oil in a slow, steady stream. Add cooked, cooled peas and onion, stirring until combined. Cover and refrigerate for at least 1 hour or overnight.
- Stir in Parmesan and parsley. On a serving platter, arrange tomato slices. Spoon pea mixture on top of tomatoes. Garnish with additional parsley leaves and crushed red pepper, if desired.
This recipe and image are from Taste of the South magazine.