4 tablespoons Dijon mustard
4 tablespoons fresh lemon juice or the juice of 1 lemon
1/4 cup sherry vinegar
1 tablespoon capers
2 teaspoons caper brine
Kosher salt and freshly cracked black pepper
1/2 to 2/3 cup extra-virgin olive oil
1 small bunch fresh tarragon, washed, dried, stemmed and leaves chopped
Water, as needed
Ice cubes, as needed
Granulated sugar, as needed (recommended: Superfine)
3/4 pound snow peas, washed, ends trimmed
1 cup shelled peas
3/4 pound sugar snap peas, washed, ends trimmed
1/4 cup basil leaves, stemmed, washed, dried
1/4 cup pea shoots, washed and dried
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