With frost warnings in full swing, I headed to the garden to harvest those who may not make it through. Though peas hold up well in light frosts, I couldn't resist the tender shoots for this evening's supper. Sauteed in butter, drizzled with a tangy mustard vinaigrette and topped with toasted walnuts; for those of you with fall peas, this recipe is right on time.
Grainy Mustard Vinaigrette:
*1/4 cup high quality white vinegar
*1/4 cup extra virgin olive oil
*1 garlic clove
*1 heaping Tbsp honey
*1 Tbsp high quality grainy mustard (I used locally crafted Lusty Monk Mustard)
*sea salt and pepper to taste
Blend all ingredients together in a blender. Adjust seasonings to taste. Set aside.
Sauteed Pea Shoots:
*1/4 cup walnut pieces
*4-5 cups loosely packed pea shoots (harvest the top 3-4 inches of vine)
*2 garlic cloves, sliced very thin
*1 Tbsp unsalted butter
Toast walnut pieces in toaster oven or in a pan placed over medium heat, stirring often. Set aside.
Place butter in a cast iron pan over medium low heat. Add garlic and saute until aromatic and golden. Add pea shoots. Gently stir to coat in the butter. Allow to wilt before removing from heat, about 1-2 minutes.
Transfer to a serving plate. Drizzle with vinaigrette and toasted walnut pieces. Serve warm.
*Pea shoots are a very high source of plant based vitamin A, vitamin C (an important antioxidant protecting the body from free radicals, great for the immune system this time of year), and folic acid. Eat up!