Pea Salad with Mustard Vinaigrette and Prosciutto

Ingredients:

Dressing:

• 1/4 cup Chardonnay vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons almond oil
• 1/4 teaspoon finely ground black pepper
• 1 shallot, finely minced
• Kosher salt

Salad:

• Kosher salt
• 1 cup shucked English peas
• 1/2 pound snap peas
• 3 tablespoons extra-virgin olive oil
• 6 slices Prosciutto
• 2 cups microgreens (I used kale)
• 1 cup snow peas, julienned lengthwise
• 1/4 cup grated Manchego
• 1/4 cup toasted almonds, chopped

Directions:

1. Make the dressing: Whisk together the vinegar, mustard, olive oil, almond oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
2. Make the salad: Bring a large pot of water to a boil. Season with salt. Prepare an ice bath.
3. Blanch the English peas and snap peas separately, for about 30 seconds each. Shock in the ice water and drain. Cut the snap peas into thirds.
4. In a medium skillet, heat the olive oil over low heat. Cook the prosciutto until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain. You may also bake in a 400° oven for 6-8 minutes.
5. Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, almonds, and crispy prosciutto.