Tarragon Pea Salad with Shallot and Bacon

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I have missed having my own garden this year. The last year I just planted way to much and couldn’t keep up with the weeds (in Washington they are hyperthyroid!!). Next year I am planning on doing some container gardening, but this year I have been lucky enough to have my son’s girlfriend Heather bringing us little treats here and there from her Mom and Dad’s garden. That was where I got the zucchini for my Sausage Stuffed Zucchini Boats. And the peas I used in this fabulous salad. There really is nothing better than vegetables that are just fresh from the garden!
When Heather brought me this big bag of snow peas and another bag of snap peas my mind started going all over the place. Most of the snap peas were eaten raw before any game plan could be dawn up for those and that is OK. But I knew I wanted to make a nice cool side dish for steak night. We have actually had a record summer this year in Washington. 40+ days with no measurable rain, and temps in the 70’s to 80’s. Being from San Diego you know I have loved it. I have been trying to plan a trip to visit CA but with the weather so nice here I have decided to put it off until I can escape the rain. So outdoor dining has been happening quite a bit. I think I have driven Kevin a bit batty with constantly wanting to be outside. I mean almost until the sun goes down! I just don’t want to miss a minute of it because I know I won’t see it again (except when I escape to San Diego for a few days) for 10 months.
So the BBQ was fired up, we did some baked potatoes and steaks on the grill and I whipped up this cool crisp salad. I am trying very hard not to say good-bye to summer, but if I had to this is the meal I would do it with!
Tarragon Pea Salad with Shallot and Bacon
1 pound snow peas, thinly sliced lengthwise
1 shallot, minced
4 slices of bacon, fried crisp and crumbled
1 teaspoons Dijon mustard
2 tablespoons champagne vinegar
1/4 olive oil
2 tablespoons fresh tarragon leaves, chopped
Salt
Pepper
In a large bowl, whisk together mustard, vinegar, and oil. Season with salt and pepper to taste. Add the shallot, snow peas, tarragon and bacon. Stir to combine.
ENJOY!!

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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