Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette

• 4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.)
• 13 cup minced red onion
• 1 large garlic clove, minced
• 12 teaspoon celery seed
• 12 teaspoon dill seed
• 6 tablespoons red wine vinegar
• 1 12 teaspoons honey
• 12 cup olive oil
• 2 12 cups cooked black-eyed peas
• salt & freshly ground black pepper
• 1 small red onion, thinly sliced
• 3 cups escarole, strips
• minced parsley (garnish)

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.

bacon, red onion, garlic, celery, dill, red wine vinegar, honey, olive oil, blackeyed peas, salt, red onion, parsley

Taken from www.food.com/recipe/warm-black-eyed-peas-with-bacon-and-red-onion-vinaigrette-337266 (may not work)