1. Place peas in a medium bowl and cover with water at room temperature to defrost them. Set aside.

2. Remove stem base from the watercress bunch and discard. Coarsely chop leaf section and add to a large serving bowl. Mix in arugula.

3. Prepare vegetables as follows and add to the greens in the bowl: Peel jicama and cut into matchstick pieces. Mince chives. Thinly slice celery rib. Cut endives in half lengthwise, trim core, then thinly slice widthwise.

4. Cut the root of fennel bulb away and discard. Trim fronds from the stalks (discarding stalks). Mince the fronds, and add to the bowl. Chop fennel bulb into 1/4-inch pieces.

5. Drain peas well, pat dry with a towel, and add to the salad. Toss vegetables to mix well.

6. In a jar with a tight-fitting lid, combine vinegar, mustard, salt, and pepper. Shake to mix well, then add basil. Shake again, then add oil and shake to blend. (Alternately, combine the dressing ingredients in a small bowl and whisk.) Pour dressing over salad and toss well to coat all the vegetables. Serve immediately or chilled.

Source: Hannaford fresh Magazine, March - April 2014