Mixed Pea Salad with Pistachios and Mint recipe | PCC Community Markets

Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons white wine vinegar
• 1 to 2 tablespoons coarsely ground mustard
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 cup snow pea pods, trimmed
• 1 cup sugar snap pea pods, strings removed
• 1 cup shelled English peas
• 2 tablespoons olive oil
• 1/2 cup thinly sliced shallots
• 1 cup pea shoots (optional)
• 1/2 cup arugula leaves (left whole if small, or chiffonade)
• 1/4 cup toasted pistachios
• 2 to 3 tablespoons mint leaves
• 1/2 cup crumbled feta cheese