FIELD PEA SALAD

<p>15 black peppercorns 7 thyme sprigs 1 head garlic, halved horizontally 1 bay leaf 8 cups water 4 cups fresh field peas (white acre, lady peas, or black-eyed peas), rinsed 2 teaspoons kosher salt, divided 1/2 cup minced celery 1/2 cup minced red onion 1/2 cup coarsely chopped fresh flat-leaf parsley 2 TB minced chives, chopped basil or both 1/3 cup extra-virgin olive oil 1/4 cup sherry vinegar 1 tablespoon Dijon mustard 3/8 teaspoon freshly ground black pepper Place peppercorns, thyme sprigs, garlic, and bay leaf in the center of a 6-inch square piece of cheesecloth. Bring corners together, and tie bundle with kitchen twine to form a sachet. Place sachet, 8 cups water, peas, and 3/4 teaspoon salt in a large Dutch oven; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 30 minutes or until peas are tender. Stir in 3/4 teaspoon salt. Drain the peas. While the peas are still hot, combine peas, celery, onion and herbs in a large bowl. Combine remaining 1/2 teaspoon salt, oil, vinegar and Dijon mustard in a small bowl, stirring with a whisk. Add vinegar mixture to pea mixture; toss to coat. Sprinkle with ground black pepper. Allow to marinate in the fridge and serve at room temperature.</p>