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 (IContinue reading “Pea Salad with Mustard Vinaigrette and Prosciutto”
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