Black-Eyed Pea and Bacon Salad with Mustard Vinaigrette

• 1 1/2 cups dried black-eyed peas
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons minced shallot
• 1 teaspoon minced garlic
• 2 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2/3 pound bacon (about 15 slices)
• 3 vine-ripened tomatoes
• 3 scallions
• 2 celery ribs
• about 1/2 head romaine
• 2 cups packed arugula
• 1/4 cup chopped fresh flat-leafed parsley leaves

1. Quick-soak black-eyed peas.
2. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
3. In a large bowl whisk together mustard, shallot, garlic, and vinegar and slowly whisk in oil until emulsified.
4. Stir warm peas into vinaigrette.
5. Chop bacon and in a 12-inch skillet cook over moderate heat, stirring, until crisp.
6. With a slotted spoon transfer bacon to paper towels to drain and cool slightly.
7. Quarter tomatoes, discarding seeds, and cut lengthwise into 1/4-inch-thick slices.
8. Add bacon and tomatoes to pea mixture.
9. Cut scallions and celery crosswise into 1/4-inch-thick slices.
10. Cut enough romaine crosswise into 1/4-inch-wide strips to measure 4 cups and trim arugula.
11. Add scallions, celery, romaine, arugula, parsley, and salt and pepper to taste to pea mixture and gently toss until combined well.

blackeyed peas, mustard, shallot, garlic, balsamic vinegar, extravirgin olive oil, bacon, tomatoes, scallions, celery, head romaine, arugula, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-and-bacon-salad-with-mustard-vinaigrette-14610 (may not work)