Cook the bacon in a skillet over medium heat for 6-8 minutes until crispy. Drain and cool before chopping.

In a mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, honey, kosher salt, and black pepper. Whisk until smooth.

In a large bowl, mix together peas, red onion, bacon, and cheddar. Toss to combine.

Pour the dressing over the salad mix and fold gently to coat. Cover and refrigerate for at least 30 minutes before serving.