Spring Veggies with Lemon Vinaigrette

This was so good, the chief taster requested a second round just as soon as the farm sends us more snap peas. I substantially modified this recipe from one found in Field of Greens, a vegetarian cookbook associated with Greens restaurant in SF. My version isn't vegetarian anymore, sadly, but I'm sure even the original version would have been good. It took about half an hour to assemble and cook.

4 or 5 potatoes, peeled and cut into cubes
1 stalk green garlic, very thinly sliced
3 or 4 small young carrots, quartered and chopped
1/2 pound sugar snap peas, de-veined
1 strip cooked bacon, crumbled
3 canned artichoke hearts, sliced

Boil potatoes 15 minutes or until tender. Boil peas and carrots 2-3 minutes or until tender. Combine and toss with artichoke hearts, crumbled bacon, and sliced garlic. Add lemon vinaigrette:

Zest of 1 lemon
2 tbsp lemon juice
1 tbsp wine vinegar
1/2 tsp rosemary salt
1/8 tsp pepper
1 tbsp bacon grease
2 tbsp olive oil

Whisk all together. Add a little mustard if desired. Pour over veggie salad and toss.

So tasty!