ROTW: Layered Salad with Dijonnaise Dressing

This is one my friend Bridget gave me. A perennial favourite, especially for parties.

You need a large glass bowl, preferably with clear straight-ish sides (although Bridget serves hers in something that resembles an oversized goldfish bowl).

Each layer should be able to be seen from outside the bowl

1st layer - ½ lettuce, shredded
2nd layer - 2 cups frozen baby peas (do not defrost)
3rd layer - 4 hard boiled eggs, roughly chopped or sliced
4th layer - 300g diced bacon (or ham if preferred) fried and drained on paper combined with 250g sliced button mushrooms
5th layer - 200g tasty cheese, grated
6th layer - 6 shallots (spring onions, scallions, whatever you call those long green onions with white ends) finely chopped
7th layer - Combine 1 cup mayonnaise, ½ cup sour cream, 2 Tbsp Dijon mustard, 1 Tbsp lemon juice and pour over the top

Refrigerate overnight and serve with long implements