For the Lemon Pepper Vinaigrette, locate a small mixing bowl and gather the required vinaigrette ingredients.
In a small mixing bowl, whisk together the lemon zest, lemon juice, freshly-ground black pepper, minced yellow onion, Dijon mustard, honey, and olive oil.
Taste the vinaigrette, and season with Kosher salt & more freshly-ground black pepper if desired.
Set the vinaigrette aside while you prepare the remaining salad ingredients.
Toast your whole pecans in a dry saute pan on medium-high until they are gently toasted and warm.
Roughly chop the pecans into large pieces and set them aside for later.
Plump your cranberries in a small bowl for 5 minutes with ½ cup of boiling water.
Allow the cranberries to steep in the hot water for 5 minutes, and then drain the cranberries from the water and set aside.
Slice your yellow onions and set aside.
*I love sliced raw onions in a salad—if this is not your thing, simply omit them from the recipe.
When you are ready to assemble the salads, toss the pea greens and the sliced yellow onions in a large mixing bowl.
Season the greens and onions with a small pinch of salt and some freshly-ground black pepper, and toss the contents in the mixing bowl with a small quantity of the Lemon Pepper Vinaigrette.
*Use enough vinaigrette to coat the greens and onions completely, without leaving them dripping wet.
Serve salads with a large mound of dressed pea greens and onions, topped with a handful of toasted pecans and plumped cranberries.
Top each plate with a little more of the Lemon Pepper Vinaigrette, if desired, and garnish each plate with a sprinkle of fresh, finely-sliced chives.