
Ingredients
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Salt and pepper to taste
¼ pound fresh peas
½ pound sugar snap peas
½ pound snow peas
1 pound asparagus, woody ends trimmed, cut into 2-inch pieces
2 tablespoons fresh tarragon leaves
2 ounces feta cheese, cubed
Garnish: pickled red onions
Fresh tarragon takes this cold vegetable salad to a whole new level.