Mustard greens salad, with black-eyed peas

http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2011/0411/Meatless-Monday-Mustard-greens-salad-with-black-eyed-peas


2 cups mustard greens, torn, stems removed
1 cup black-eyed peas, rinsed
2 hard-boiled eggs, sliced in half length-wise
1 cup carrots, shaved
1/4 cup feta cheese, crumbled
1/4 cup peanuts, shelled
Pepper, to taste

Peanut vinaigrette
1 cup olive oil
1/3 cup balsamic vinegar
3 garlic cloves, minced
1/2 cup unsalted peanuts

Prepare vinaigrette first: Finely chop peanuts with a food processor and set aside. Whisk olive oil and balsamic vinegar, and then add garlic and chopped peanuts. If time permits, allow dressing to sit at room temperature for at least an hour so that flavors meld.

Toss mustard greens, black-eyed peas, and carrots together in a large serving bowl. Top with feta cheese, peanuts, eggs, and pepper. Serve with vinaigrette on the side.