Spring Pea Salad

3 strips bacon, diced (optional)

3 T. olive oil

1 T. lemon juice

1-1/2 t. Dijon mustard

1-1/4 t. honey

1/2 t. kosher salt

1 medium garlic clove, minced

2 c. frozen peas, thawed

3/4 c. thinly sliced cucumbers

3/4 c. thinly sliced radishes

2 scallions, green parts only, sliced diagonally

1/2 c. crumbled feta

In a large skillet over medium heat, cook bacon, stirring often, until browned and crisp, 8 to 10 minutes. Remove bacon with a slotted spoon and discard (or save) bacon grease.

In a medium jar with a tight-fitting lid, combine olive oil, lemon juice, mustard, honey, salt, and garlic. Shake well to combine.

Arrange peas, cucumbers, and radishes in a serving bowl. Top with scallions, feta, and reserved bacon bits. Drizzle with dressing and toss just before serving.

Serves 4-6.

Yankee magazine, May/June 2021, p. 56.