Delicate green lady peas are perfect in this summer side. If you can't find them, sub any field pea, such as pink-eye or crowder.
4 cups fresh lady peas
4 cups water
1/2 teaspoon kosher salt
2 thyme sprigs
1 small onion, trimmed and quartered
1 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons whole-grain Dijon mustard
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives
How to Make It
Combine first 5 ingredients in a medium saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Drain. Discard onion and thyme. Place peas on a jelly-roll pan; let cool 30 minutes.
Heat a small skillet over medium heat. Add fennel seeds; cook 3 minutes or until toasted, stirring occasionally. Combine fennel seeds, oil, vinegar, mustard, and pepper in a medium bowl, stirring with a whisk. Add peas; toss to coat. Stir in chives.