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Prosciutto & Pea Salad

A simple fresh spring salad that will taste as delicious as it looks.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Author Shannon

Ingredients

  • 1 Tbsp lemon juice fresh
  • 1/2 tsp Dijon mustard Maille is my favorite
  • 3 Tbsp olive oil extra virgin
  • 1 1/4 cups peas fresh English (thawed frozen in a pinch)
  • 12 ounces sugar snap peas trimmed (about 3 cups)
  • 4 ounces arugula about 6 cups
  • 4 ounces prosciutto thinly sliced

Instructions

The vinaigrette

  • In a large bowl, whisk with a fork lemon juice and mustard. Gradually add the olive oil, whisking until emulsified
  • Season with salt and pepper to taste.

The greens

  • Bring a large pot of salted water to boil.
  • Blanch the peas: Working in batches if necessary depending upon the size of your pot (one layer of peas per blanch), cook green peas and sugar snap peas until crisp, but tender - about 2 minutes a batch.
  • Upon taking the peas out with a wire mesh, place them in a bowl of ice water to stop the cooking and maintain the brilliant green color.
  • Drain and pat dry the peas.
  • In a large mixing bowl, place the vinaigrette on the bottom.
  • Add the arugula, sugar snap peas and English peas on top of the vinaigrette.
  • Toss until coated well with the vinaigrette.
  • Season as needed with salt and pepper.

Salad Presentation

  • Arrange the salad on a platter.
  • Top with small narrow slices of prosciutto.
  • Pair with your favorite main dish, a loaf of fresh, crusty artisanal bread, a glass of crisp white wine or rosé and bon appétit!