3 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
½ tsp fresh thyme
1 Tbs flat leafed parsley, chopped
1 egg hard cooked, chopped
1/4 small red onion, finely chopped
1 Tbs capers, drained
Salt and freshly ground pepper
1. Place the thawed petite peas in a medium serving bowl.
2. In a small mixing bowl, whisk together the vinegar, mustard, oil, thyme, parsley, egg, onion, and capers, and salt and pepper to taste. Drizzle half of the vinaigrette over the peas and toss. Serve immediately or refrigerate until ready to serve. Keep remaining vinaigrette refrigerated for up to 5 days. Use on salads, boiled potatoes, or on top of cooked chicken or fish.
Asparagus, broccoli, cauliflower, and sugar snap peas make wonderful additions or substitutions. Steam until just cooked but still crisp and cool before adding marinade.