Minted Fresh Spring Pea Salad

1. Combine Ingredients

Take a medium bowl and combine the fresh peas, diced red onion, and torn mint leaves. The vibrant green of the peas and the red of the onion should bring a beautiful, colorful mixture to life, ensuring that the flavors will be evenly distributed.

2. Add Vinaigrette

Pour the red wine vinaigrette over your pea mixture. Toss everything together gently but thoroughly, so that every pea and piece of onion gets a nice, tangy coat. You'll notice that the peas and onions take on a glazed appearance, indicating that they are well coated.

3. Season Salad

Season the salad with Maldon sea salt and coarsely ground black pepper. A few visible flakes of salt and pepper here and there will enhance and balance the flavors beautifully.

4. Let Stand or Serve

You can serve your salad immediately, or let it stand at room temperature for about an hour to allow the flavors to meld even more. If you're not serving it right away, refrigerate the salad for up to a day, but remember to bring it back to room temperature before serving to maintain the fresh taste and texture of the peas.

5. Prepare Vinaigrette

In a small bowl, whisk together the red wine vinegar, sparkling water, and extra virgin olive oil. The whisking process is crucial here, as it emulsifies the ingredients, creating a smooth, blended liquid that will coat your salad ingredients evenly and bring a satisfying tangy flavor to every bite.