Warm Black-eyed Peas With Bacon And Red Onion Vinaigrette

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.)
• 1/3 cup minced red onion
• 1 large garlic clove, minced
• 1/2 teaspoon celery seed
• 1/2 teaspoon dill seed
• 6 tablespoons red wine vinegar
• 1 1/2 teaspoons honey
• 1/2 cup olive oil
• 2 1/2 cups cooked black-eyed peas
• salt & freshly ground black pepper
• 1 small red onion, thinly sliced
• 3 cups escarole, strips
• minced parsley (garnish)

Recipe

• 1 fry bacon in heavy medium skillet until crisp.
• 2 remove using slotted spoon and drain on paper towels; set aside for garnish.
• 3 add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
• 4 add garlic and stir 1 minute.
• 5 add celery seed and dill seed and stir 30 seconds.
• 6 blend in vinegar and honey and boil 2 minutes, stirring constantly.
• 7 whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
• 8 pour over black-eyed peas; season to taste with salt and pepper.
• 9 add red onion slices and toss gently.
• 10 let stand at room temperature at least 1 hour.
• 11 arrange escarole on serving platter and mound pea salad over greens.
• 12 garnish with bacon and parsley and serve.