Edamame And Pea Salad With Sweet Onions And Goat Cheese

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1/4 cup extra-virgin olive oil

1/4 pound thickly sliced bacon, cut into 1/4-inch dice

1 Vidalia onion (3/4 pound), cut into 1/2-inch wedges through the root end

1 large garlic clove, thinly sliced

1 cup frozen shelled edamame (6 ounces), thawed

1 1/2 cups frozen peas (6 ounces), thawed

2 cups sugar snap peas (6 ounces)

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

2 teaspoons coarsely chopped mint

Kosher salt and freshly ground pepper

2 ounces aged goat cheese, crumbled (1/2 cup)

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