2 cups fresh baby peas or thawed frozen baby green peas
1/2 small red onion, cut into 1/4-inch dice
1 cup loosely packed mint, torn
Kosher salt and freshly ground pepper
In a bowl, whisk the olive oil with the vinegar. Add the peas, red onion and mint and toss to coat. Season with salt and pepper and let stand at room temperature for 1 hour. Transfer to a platter and serve.
Vinegary dishes and wine can be a terrible combination. But the sharp chopped red onion Mark Ladner tosses with these tangy peas makes the recipe delicious with a lightly tannic red. Dan Amatuzzi likes a red wine from Lazio.