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Shared by Dr. Hester Furey - Perimeter College
Ingredients
  • 4 cups fresh lady peas
  • 4 cups water
  • ½ 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
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh chives
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