Marinated Field Peas
Banyuls vinegar is cask aged but smoother and less oaky than sherry vinegar. Sub a milder vinegar, like Champagne or white wine, that won't compete with the earthiness of the peas.
Recipe by Cooking Light July 2016
Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas
251 calories; fat 6.7g; saturated fat 1g; mono fat 4.5g; poly fat 0.9g; protein 13g; carbohydrates 36g; fiber 6g; iron 5mg; sodium 165mg; calcium 70mg; sugars 5g.