Ingredients
4 c. peas, thawed if frozen
1/4 small red cabbage, thinly sliced
3 radishes, thinly sliced
2 green onions, thinly sliced
1/4 c. freshly chopped parsley
1/2 tsp. kosher salt, plus more for seasoning
4 strips bacon, cut into 1" pieces
1 shallot, thinly sliced
3 cloves garlic, minced
3 tbsp. red wine vinegar
2 tbsp. Dijon mustard
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
1/2 c. crumbled feta
Preparation
Step 1In a large bowl, toss peas, cabbage, radishes, green onions, parsley, and salt together. Step 2In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Using a slotted spoon, remove bacon from pan and place on a paper towel lined plate. Step 3Return skillet to heat and add shallots and garlic. Cook until shallots are soft, 5 minutes. Add red wine, then whisk in mustard. Season with red pepper flakes, salt, and pepper. Step 4Pour warm dressing over pea mixture and top with bacon and feta before serving.
