Ingredients

1. 1 cup shelled fresh English peas
2. ½ box frozen baby peas, 5 - 6 ounces, thawed
3. 1 lb. sugar snap peas, trimmed
4. 1/3 lb. snow peas, trimmed and thinly sliced
5. 1/3 cup walnuts, chopped, toasted
6. 6-8 Medjool dates, pitted and diced
7. ½ lb. bacon, cooked, cooled, and cut into pieces
8. ½ cup walnut oil
9. ¼ cup sherry vinegar
10. ¼ cup maple syrup
11. 1 tablespoon Dijon mustard
12. Salt and pepper

1. Preheat oven to 350. Bring a large pot of salted water to a boil over high heat and prepare an ice bath.
2. Set a timer for two minutes- drop in the snap peas; after one minute, add the English peas; wait 30 seconds and add the snow peas, then drain everything and plunge into the ice bath to shock.
3. Let the peas drain while you toast the walnuts. Set nuts on a small baking sheet and toast in the oven until fragrant, about 6-8 minutes. Let cool and coarsely chop.
4. In a medium-sized bowl, whisk together the vinegar, maple syrup and Dijon. Whisking constantly, slowly drizzle in the walnut oil to emulsify. Season the dressing with salt and pepper.
5. In a salad bowl or serving bowl combine the peas with the dates, walnuts and bacon. Drizzle with about half of the vinaigrette and toss together well. Serve remaining dressing alongside.