Pea and Prosciutto Salad

Ingredients:

• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 3 tablespoons olive oil
• Salt, freshly ground pepper
• 190g shelled fresh green peas (or frozen peas, thawed)
• 300g sugar snap peas, trimmed
• 115g rocket, tough stems removed
• 120g prosciutto, thinly sliced
• Knob of fresh horseradish, peeled (for serving)

Method:

• Whisk lemon juice and mustard in a large bowl.
• Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
• Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch.
• Immediately transfer to a bowl of ice water and swoosh peas around until cold to set their colour and disrupt the cooking. Drain and pat dry with paper towels.
• Add green peas, sugar snap peas, and rocket to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
• Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

Recipe courtesy of Epicurious.