Pea Shoot & Crispy Ham Salad

Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add ham and cook, stirring occasionally, until crispy, 8 to 10 minutes. Using a slotted spoon, transfer the ham to a plate.

Add mustard to the pan and scrape up any browned bits. Stir in 4 tablespoons vinegar and the remaining 3 tablespoons oil. Add peas and pepper; cook, stirring occasionally, until the peas are tender, 3 to 4 minutes. Remove from heat and let cool for 5 minutes. Stir in tarragon and the remaining 1 tablespoon vinegar.

Place arugula and pea shoots in a large bowl. Add the pea mixture and toss well to combine. Top with the ham and sunflower seeds.