Boil a large pot of salted water. Prepare a large bowl of ice water and set aside.
As water comes to a boil, add bacon to a large skillet over medium heat. Cook until crisp; remove and drain on a paper towel. Drain off bacon grease reserving 1 tablespoon from the skillet. Add sliced mushrooms to the skillet and toss to coat. Season it with a pinch of salt and pepper. Sauté until tender about 3 to 4 minutes. Remove and allow to cool as you blanch the other veggies.
Add asparagus to boiling water and blanch for 1 minute. Immediately remove with tongs and place in ice bath. Blanch peppers and radishes the same way. Set aside.
Make your Honey Vinaigrette by whisking together the vinegar, honey, garlic, lemon juice, basil, salt and pepper, Slowly add olive oil while continuing to whisk. Store in fridge until ready to use. If dressing has separated just shake or whisk to combine the oil again.
Place drained artichokes on top of asparagus. Sprinkle salad with chopped bacon and crumbled feta cheese. Salt and pepper to taste. Drizzle on the honey vinaigrette and serve.
First published by Quinn Caudill for DadWhats4Dinner.com ©2017