Edamame and Pea Salad with Sweet Onions and Goat Cheese

Ingredients:

¼ C olive oil

¼ lb. thick cut bacon, cut into ¼” dice

1 Vidalia onion, cut into ½” wedges

1 large garlic clove, sliced thin

1 C frozen shelled edamame (6 oz. bag), thawed

1 ½ C frozen peas, thawed

2 C sugar snap peas (6 oz. bag)

3 T lemon juice

1 t Dijon Mustard

kosher salt and ground pepper

2 oz. crumbled goat cheese (1/2 cup)

Directions:

1. In large skillet, heat 1 t of oil, add bacon and cook until crisp. Transfer bacon to a plate and add onion wedges to skillet and cook until golden and softened (about 8 minutes). Add garlic and cook until golden. Transfer onions and garlic to plate with bacon.

2. Bring large saucepan of salted water to a boil. Add edamame, peas, and sugar snap peas. Cook until crisp tender (about 4 minutes). Drain and cool. Pat dry

3. In large bowl, mix lemon juice with mustard and remaining olive oil. Add pea mixture, bacon, onion and garlic

4. Season with salt and pepper

5. Sprinkle with goat cheese and serve at room temperature

Can be made ahead and kept at room temperature for up to 3 hours.