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Zipper Peas with Peaches and Burrata Cheese
From Statesboro Market2Go
<p>A vegetarian southern side dish that uses locally grown field peas, peaches, and fresh herbs! Also includes a recipe for a Potlikker Vinaigrette.</p> <p>Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: countryliving.com (Entered by Ariana Giddens)
Step by Step Instructions
- Heat 2 teaspoons of olive oil in a medium sized pot. Add the shallot & garlic and cook for 1 or 2 minutes. Add the peas, the bay leaf, and 5 cups water, then season with salt. Bring the mixture to a boil, then reduce heat and simmer for 35 to 40 minutes. Remove the pot from the heat and allow to cool. Reserve 2 cups of water for the Potlikker Vinaigrette, then drain the remaining water from the pot.
- Heat the remaining oil in a saute pan over low heat. Cook the bell pepper for 5 to 7 minutes, then put it into a large bowl. Add the peas, parsley, tarragon, and the Potlikker Vinaigrette and stir to combine. Top with buratta, peach, and basil and serve.
- FOR THE POTLIKKER VINAIGRETTE: Boil the reserved liquid in a saucepan and let cook for 18 to 20 minutes. Cool, pour into a bowl, then whisk it together with the olive oil, Champagne vinegar, lemon juice, and Tabasco hot sauce. Season with salt to taste.
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