Pea Picken Time…

3 cups fresh peas
1/4 cup chopped carrots
4 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Ohio honey
Pinch of sea salt and cracked black pepper
3 strips smoked bacon
1/2 cup chopped red onion
1/2 cusp parmesan cheese (cut into small cubes)
1/2 cup fresh chopped cilantro

In a medium size stock pot bring 5 cups of lightly salted water to a full boil; blanch peas and carrots for 1 minute in the hot water; drain and cool in a bowl of ice water; once cool, drain again and set aside.

Whisk together the oil, honey, vinegar, salt and pepper; set aside

Cook bacon till crisp; drain on a  paper towel and cut into pieces.

Mix together the peas and carrots with the onion, cheese, bacon and cilantro. Pour dressing over the mixture and toss to coat.

Will keep for several days in the refrigerator.

Serves 6-8