1/4 lb. pea tendrils, washed and spun dry
2 cups edamame (fresh or frozen, peeled and defrosted)
1 T. minced shallots
1/2 T. Dijon mustard
1/4 cup lemon and 1/4 cup lime juice, each
1/4 cup oil
salt and pepper to taste
Combine all vinaigrette ingredients, except the oil, in blender until smooth. While blending drizzle in oil in a thin stream. Add seasoning. Cook edamame according to directions or just until tender. Mix pea tendrils and edamame. Toss gently with just enough vinaigrette to coat.