Warm Black-Eyed Peas and Bacon Vinaigrette

By erinp

Ingredients

• 6 slices bacon, diced
• 1 TBS chopped shallots
• 1/2 tsp minced garlic
• 1/2 tsp dried or 1 tsp fresh thyme
• freshly ground black pepper
• 1 cup cooked (or canned) black-eyed peas
• 1/4 cup red wine vinegar
• 2 TBS light brown sugar
• 1/4 cup canola oil
• 1/4 tsp Kosher salt

Preparation

Step 1

To make the vinaigrette, cook the diced bacon until crisp, about 5 minutes. Remove and drain on paper towels. Drain off fat from the pan and return to medium heat. Add the shallots and garlic, saute until softened; add thyme. Add the vinegar and stir to deglaze the pan. Add the sugar and stir to dissolve. Remove from the heat and let cool slightly. Add the canola oil, salt and pepper.

Mix with black-eyed peas and bacon.