In a skillet over medium heat, cook 6 slices of bacon for 6-8 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to drain.

In a small mixing bowl, combine 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tbsp apple cider vinegar, and 1 tbsp honey. Whisk until smooth. Season with salt and pepper to taste.

Thaw 2 cups of frozen peas at room temperature for about 10 minutes. Pat dry with a paper towel to remove excess moisture.

In a large mixing bowl, combine the thawed peas, 1/2 cup diced red onion, 1 cup sharp cheddar cheese, and crumbled bacon. Pour the dressing over the salad and gently fold to combine.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.