Brad Farmerie’s Edamame, Feta, & Sundried Tomato Salad
Serves 4-6

1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
Juice and finely grated zest of 2 lemons
2 tablespoons white wine vinegar
1 tablespoon pickled pepper juice
2 teaspoons tahini
1 teaspoon salt
3 cups (about 1 pound) frozen, shelled edameme, thawed
1 cup crumbled feta cheese
1/2 cup sun dried tomatoes, thinly sliced
1/4 cup finely sliced chives (or scallion greens)
2 teaspoons each: chopped cilantro, basil, and tarragon

Puree olive oil, mustard, lemon juice and zest, vinegar and pepper juice, tahini, and salt in a blender to make a smooth dressing.  Refrigerate until ready to serve.

Mix edamame, feta, sun dried tomatoes, and herbs in a large bowl; toss to combine.  Add dressing to taste: toss lightly and serve.