Yellow Split Pea Salad with Caponata

Do you ever give yourself a pat on the back for that experimental recipe that turns out so good?  If not, you should.  I do.  This recipe is one of those “HAIL TO THE CHEF!” kind of recipes.  The base of the recipe is a lot of fresh vegetables with cooked split yellow peas.  The complexity of taste and texture comes from adding 7 oz of Caponata and marinated artichoke.  Complex but light.  Vibrant but simple.  Serve chilled or at room temperature and finish with a drizzle of balsamic glaze. *I even added 1/4 cup to some Eggbeaters and made [...]