Begin by heating a skillet over medium heat. Add the bacon strips and cook for 6-8 minutes, stirring occasionally, until crispy and golden brown.

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

In a large mixing bowl, add the thawed peas, diced red onion, crispy bacon, and sharp cheddar cheese, mixing gently to maintain texture.

Pour the dressing over the salad ingredients, gently folding until evenly coated.

Taste the salad and adjust seasoning if needed, then cover and refrigerate for at least 30 minutes.