Preheat the oven to 350 degrees and place the bacon on a foil-lined baking sheet. Bake for 18-22 minutes depending on crispiness preference. When done, place it on a paper towel lined plate to absorb extra grease. Set aside until needed.

While the bacon cooks, combine the ingredients for the dressing in a mason jar. Shake to mix. Set aside until needed.

Cut the snap peas diagonally, discarding the tops and bottoms. Each snap pea will give you about 3-4 slices. Chop the basil, pistachios, and bacon when cool enough. Reserve a little of each for topping.

Pour the dressing over the salad using about 3/4 of the dressing, or start with 1/2 and add more to preference. Toss together and then top with reserved bacon, pistachios, and basil. Additionally, top with the shaved parmesan cheese. Serve with additional sea salt and fresh cracked pepper.