Marinated Lady Peas and Tomato Salad

Directions

1. 1
   In a medium Dutch oven, add peas and water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until peas are tender, 15 to 20 minutes.
2. 2
   Drain and rinse under cold water until peas are cooled to room temperature; set aside.
3. 3
   In a medium bowl, whisk together vinegar, mustard, marmalade, salt, pepper, and garlic. Slowly whisk in oil in a steady stream.
4. 4
   Add peas and onion to bowl, stirring to combine. Cover and refrigerate for at least 1 hour or up to overnight.
5. 5
   Arrange tomato slices on a serving platter. Spoon pea mixture over tomatoes.
6. 6
   Sprinkle with chopped mint and Parmesan.
7. 7
   Garnish with mint leaves and pepper, if desired.