Pea Salad with Parsley-Tarragon Dressing and Lemony Greens

Sheri' and Mark DuMond like to have this salad with veggie burgers.

Makes 4 servings.

2 cups frozen peas

1/3 cup mayonnaise
2 tsp. dijon mustard
1 medium shallot, peeled and minced
1 Tbsp. olive oil
1 tsp. minced fresh tarragon
1 Tbsp. minced fresh flat-leaf parsley
Salt & pepper to taste

4 cups loosely torn mesclun salad greens
1 Tbsp. fresh lemon juice
1/4 cup extra-virgin olive oil

Boil peas in salted water to heat through. Drain and allow to cool to room temperature.

Heat olive oil in small skillet and add the minced shallots. Saute for about a minute and remove from heat and allow to cool.

In a mixing bowl, whisk together the mayonnaise and mustard. Add the peas, parsley, tarragon and shallots, season with salt and pepper, and mix well to combine.

In another bowl, whisk together the lemon juice and olive oil. Add the salad greens and toss to coat.

Place one-fourth of the greens on each of four plates. Top each mound of greens with an equal portion of the pea salad.