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
Preparation
Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.
