Step 1: Preheat the oven to 180°C.
Step 2: Wrap the garlic in foil and roast in the oven for 20–25 minutes until soft. Remove from the oven to cool.
Step 3: Whilst the garlic is cooking you can lightly toast the pine nuts on a baking tray for a few minutes ~ or if preferred toast in a pan over the hot plate.(Either way they should be watched very carefully so as not to burn - just slightly browned).
Step 4: Meanwhile blanch the snap peas and peas ~ by plunging them in plenty of boiling lightly salted water for 1½ -2 minutes until are just slightly cooked but still crunchy. Refresh immediately placing them in the iced water then run under cold water to drain and leave to one side.
Step 5: When well drained ~ mix together the cooled snap peas, peas and nuts (reserve a few nuts for garnish) with a little seasoning.
Step 6: Remove the flesh from the garlic heads and mash with 1 1/2 tablespoon of the white wine vinegar until a smooth paste is formed, add the mustard's and honey and mix well.
Step 7: Pour in the olive oil over mustard mixture in a slow drizzle, stirring constantly to thicken.
Step 8: Taste and season as necessary, adding a little more vinegar if needed.
Step 9: Dress the peas, toss to coat well refrigerate until serving ~ just prior to serving garnish with the reserved pine nuts.
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