Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing and topped with Edible Flowers

4 handfuls spring salad mix
6 radishes sliced thin
1 handful of sugar snap peas
1 tsp fine chopped fresh thyme
A sprinkle of edible flowers


4 shallots minced
1 tsp Dijon mustard
¼ cup aged sherry vinegar
½ cup canola or other light vegetable oil
½ cup extra virgin olive oil
Salt and cracked black pepper
4 slices of bacon, diced, cooked in a frying pan, reserve fat

  1. Place the cooked diced bacon in a mixing bowl with just some of the fat, discard or save the rest
  2. Add minced shallots, mustard, vinegar and whisk
  3. Slowly add both oils and season to taste with salt and pepper.
  4. Return dressing to bacon pan to warm lightly if necessary (not hot)
  5. Arrange greens, peas &radishes, drizzle dressing on salad as desired. Top with edible flowers.