Field Pea And Tomato Salad

Ingredients

• 1 pint red currant heirloom tomatoes, cherry tomatoes or other small size tomato – washed and halved
• 1/2 pound field peas or pinkeye peas – picked through, cooked and cooled
• 3/4 cup barley – cooked and cooled to room temperature
• kosher salt and fresh ground black pepper, to taste
• 2 tablespoons champagne or white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon good quality honey

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