- Step 1
Cook all the peas in a large pan of boiling salted water for 2 minutes until just tender and bright green. Drain and refresh in cold water, then transfer to a serving bowl.
- Step 2
Heat a little extra oil in a non-stick frypan over medium-high heat. Add bacon and cook for 3-4 minutes until starting to crisp. Add the pine nuts and cook, stirring, for a further 2-3 minutes until both are golden. Drain on paper towel, then add to peas.
- Step 3
For dressing, whisk the 100ml oil with balsamic and tarragon in a bowl. When ready to serve, add dressing and leaves to pea mixture. Toss well to combine.
Mache and tarragon are available from selected greengrocers. White balsamic is available from supermarkets. You can cook the peas, bacon and pine nuts a day ahead, then dress the salad when ready to serve.