Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette

This recipe comes from a November 1987 issue of Bon Appetit. It was featured in a "Fall Family Meals" article. Marinating time for the peas is not included in prep time.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)

Directions

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.