Black-Eyed Pea Salad - The Local Palate

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, roughly chopped
• 1 cup dried black-eyed peas, soaked overnight (or canned black-eyed peas)
• 3 bay leaves
• 2 teaspoons salt, plus more to taste
• ½ bunch italian parsley
• 1 yellow pepper, diced 1 red pepper, diced
• ½ red onion, diced
• Black pepper to taste
• ¼ cup aged balsamic vinegar
• 1 cup olive oil
• 1 tablespoon whole grain mustard
• 5 cups arugula
• ¼ cup sunflower seeds
• 2 tablespoons goat cheese