Black-Eyed Pea Salad with Bacon

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1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar 

1 tablespoon sugar 

1 teaspoon Dijon mustard 

Two 15 1/2-ounce cans black-eyed peas, rinsed and drained 

6 slices cooked applewood smoked bacon, roughly chopped 

4 scallions, sliced 

1 medium red bell pepper, seeded and chopped 

1/2 small red onion, diced 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

2 scallions, chopped, for garnish