1 cup fresh lady peas
Lemon-Herb Dressing With Basil, divided
2 pounds assorted heirloom tomatoes, cut into 1/4-inch-thick slices
4 fresh basil leaves, thinly sliced
1 (4-oz.) package soft goat cheese, crumbled
Salt and freshly ground pepper to taste
Cook peas in boiling salted water to cover in a large saucepan 8 to 10 minutes or just until tender. Drain and rinse until completely cool. Drizzle 1/4 cup Lemon-Herb Dressing With Basil over peas, and toss to coat.
Arrange tomato slices on a platter or individual serving plates. Spoon peas over tomatoes; sprinkle with basil, goat cheese, and salt and pepper to taste. Serve with remaining dressing.