Pea And Prosciutto Salad

1. 1

   Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.

2. 2

   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; this sets their color and halts the cooking. Drain and pat dry with paper towels.

3. 3

   Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.

4. 4

   Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.