In a large pot, cover the peas with enough water to cover by about 3-4 inches. You should do this at the same time you make the vinaigrette because they have to soak overnight.
Drain peas in a colander and set aside and salt with 1/2 tsp.
In a large pot over medium-high heat, render the bacon. Do not dice bacon. Leave it whole so it is easy to remove when finished cooking (the peas will have good bacon flavor with no sign of it).
Once bacon is rendered, add all of the chicken stock and bring to a simmer.
Once simmering, add the peas and cook on low heat for about 25 minutes.
The peas should be tender but not mushy.
Strain the peas and remove the strips of bacon.
While the peas are hot, toss in the vinaigrette.
Let it cool and serve at room temperature.