PREPARE THE BEANS AND PEAS
Set aside a medium-sized bowl of ice water before cooking the beans and peas.
In a large saucepan with lid, put the beans and peas in and 1/2 cup water plus 1/2 teaspoon sea salt, and cook, covered, on medium high heat
for 4-5 minutes. The cooking time will vary, so taste if unsure. You want the beans to be crisp but cooked.
Drain and then submerge the beans and peas in the ice water bowl you have set aside to completely stop the cooking process and set the color. Let them sit in the ice bath for about 3 minutes, then drain again and pat dry carefully with a clean dish towel or paper towel. Set aside.
TOAST THE WALNUTS
Place the walnuts in a medium sized dry non-stick saute skillet and toast on medium-high heat, stirring occasionally for about 4-5 minutes until fragrant. Remove from pan and cop finely on a cutting board, set aside.
MAKE THE VINAIGRETTE
In a medium-sized bowl, whisk together the olive oil and red wine vinegar, mustard, sea salt, lemon pepper and honey. Set aside until ready to compile the salad.
TO PLATE THE SALAD
You can serve this this family style on a large platter by placing the beans and peas, sprinkling with walnuts, leeks and parsley and drizzling with the vinaigrette, or use this method to individually plate each salad.
Alternatively, you can serve the salad in a decorative medium-sized bowl with all the ingredients, adding the vinaigrette a tablespoon at a time and tossing carefully to coat.
In either case, keep the components separate until ready to serve, its better to dress this salad right before serving.