Kosher salt and freshly cracked black pepperto taste
1cupthinly sliced yellow onion
⅓cupapple cider vinegar
2teaspoonslight brown sugar
¼cupextra virgin olive oil
½cupfresh flat-leaf parsley leavesloosely packed
8ouncessweet mini peppersthinly sliced
fresh flat-leaf parsleychopped for garnish
Heat a medium nonstick pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp. Remove bacon and allow to drain on some paper towels; chop the bacon once cool. Reserve 3 tablespoons of plus 2 teaspoons drippings.
In a medium saucepan over medium heat, stir together peas, chicken broth garlic, and thyme; season with salt and pepper. Add 2 teaspoons of the bacon drippings. Bring the pea mixture to a boil. Reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until peas are tender. Drain peas, and discard garlic.
While the peas are cooking, sauté the onion in remaining 3 tablespoons of bacon drippings, using the same large skillet used to cook the bacon over medium heat for about a minute; stir in vinegar, brown sugar, mustard. Season with salt, to taste. Cook, stirring constantly, until smooth and slightly thickened, about 30 seconds. Gradually add oil, stirring constantly.
Stir in the pea mixture; cook for about a minute or until heated through.
In a large bowl, toss together the parsley and kale.
Top with sweet peppers and warm pea mixture. Sprinkle the salad with chopped bacon and parsley and serve immediately.
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