Made with fresh and dried peas, thick-cut bacon and firm new potatoes, this salad is dressed in a mustard vinaigrette and finished with Comté. It’s a versatile, easy dish that is particularly delicious eaten fresh, still slightly warm, but it can be refrigerated and so works brilliantly as supper and then for leftovers for lunch the next day. Freshly-podded peas are wonderful when in season, but this can be made at any time of year using frozen peas, too. You can used firm lentils such as Puy in place of the dried peas if you wish, or yellow split peas, barley, spelt etc.