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Potato, Snap Pea, And Pea-Tendril Salad
Ingredients
- 5 strips thick-cut bacon
- 1 medium shallot, minced (1/4 cup)
- 1/4 cup seasoned rice vinegar
- 1/3 cup extra-virgin olive oil
- 6 tablespoons thinly sliced fresh mint leaves, plus tiny leaves for serving
- Coarse salt and freshly ground pepper
- 8 ounces sugar snap peas, trimmed and strings removed
- 1 1/2 pounds new potatoes, preferably tiny, halved if large
- 3 cups pea tendrils and flowers, or baby spinach leaves
- Flaky sea salt, such as Maldon, for serving
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