In a skillet over medium heat, add your sliced bacon and cook for 6-8 minutes, stirring occasionally until crispy and golden brown. Transfer the bacon to a paper towel-lined plate to drain excess grease.

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

In a large mixing bowl, combine thawed frozen peas, chopped red onion, shredded sharp cheddar cheese, and the cooked bacon. Fold these ingredients together until evenly distributed.

Pour the dressing over the mixed ingredients and gently fold until everything is well-coated.

Cover the salad and chill in the refrigerator for at least 30 minutes.

Once chilled, give the salad a stir before serving. Garnish with freshly chopped parsley.