Field Pea-Tomato Salad with Lemon Vinaigrette

1 medium shallot, finely chopped

1 tablespoon grated lemon zest plus

1⁄4 cup fresh juice (from 2 lemons)

2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon honey

1 teaspoon whole-grain Dijon mustard

1/2 cup extra-virgin olive oil

 

2 cups shelled fresh field peas (10 oz.), rinsed

1 1/4 teaspoons kosher salt, divided

2 cups cherry tomatoes or grape tomatoes, halved lengthwise

3 tablespoons chopped fresh lemon balm, lemon verbena, or mint

2 tablespoons chopped fresh flat-leaf parsley

2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced

1/4 teaspoon black pepper

 

Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside. Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over medium-high, skimming foam that rises to the top. Reduce heat to medium-low. Partially cover; simmer until tender, 15 to 25 minutes. Drain; transfer peas to Vinaigrette in bowl. Let mixture stand, stirring occasionally, until cool, about 10 minutes. Stir cherry tomatoes, lemon balm, parsley, and remaining 1⁄4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.