Ingredients
8 oz freekeh
3 tbsp olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/8 tsp pepper
8oz shelled fresh or frozen peas
2 tbsp finely diced shallots
2 tbsp chopped fresh tarragon
Preparation
Cook 8 oz freekeh according to package directions; drain.
In a bowl, whisk together 3 tbsp each of olive oil and white wine vinegar. 1 tsp Dijon mustard, 1/2 tsp salt, and 1/8 tsp pepper. Stir into freekeh and set aside to cool.
Bring a pot of lightly salted water to a boil. Add 8 oz shelled fresh or frozen peas. Blanch 1 to 2 minutes; drain and run under cold water to cool. Mix into freekeh with 2 tbsp each finely diced shallots and chopped fresh tarragon. Serve at room temperature or chilled.
