Ingredients:

For the dressing:

•  1 tablespoon of Dijon mustard;
• 1 tablespoon of fresh lemon juice;
• 1 1/2 teaspoons of sherry vinegar;
• 1/4 of a teaspoon of capers, roughly chopped, plus 1/2 a teaspoon brine from the jar;
• Kosher salt and freshly ground pepper;
• 3 tablespoons of extra-virgin olive oil; and,
• Four sprigs of tarragon, leaves chopped.

For the salad:

• Kosher salt;
• Sugar;
• 3/4 of a pound of sugar snap peas, strings removed;
• 3/4 of a pound of snow peas, trimmed;
• 1 cup of shelled green peas;
• Freshly ground without white pepper; and,
• 1/4 of a cup of pea shoots.

 Directions:

 Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning

 Bring a large pot of water to boil, adding salt until it tastes like salt water. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later). Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about two minutes. Use a strainer to remove the peas from the water and transfer them to the colander.

 Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about one minute. Use a strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.

 Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air dry. (water on the peas will dilute all of the good flavors.) Transfer the piece to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately. Serves 4 to 6 persons.