Cook 8 oz freekeh
(such as Freekeh Foods) according to package directions; drain. In a
bowl, whisk together 3 tbsp each olive oil and white wine vinegar, 1 tsp
Dijon mustard, 1/2 tsp salt and 1/8 tsp pepper. Stir into freekeh and set
aside to cool. Bring a pot of lightly salted water to a boil. Add 8 oz shelled
fresh or frozen peas. Blanch 1 to 2 minutes; drain and run under
cold water to cool. Mix into freekeh with 2 tbsp each finely diced shallots
and chopped fresh tarragon. Serve at room temperature or chilled.