Spring Salad With Watercress Dressing

• 20 ounces new potatoes, scrubbed
• 8 ounces shelled broad beans (1 lb 12 oz young broad beans in the pod, to give you about)
• 8 ounces fresh young asparagus
• 4 ounces shelled young peas (14 oz young peas in the pod,to give about)
• 1 (90 g) package prosciutto, sliced into ribbons
• 1 (125 g) bag mixed salad greens
• 4 ounces pecorino cheese, shaved
• 2 ounces watercress, roughly chopped
• 6 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar
• 1 pinch sugar

1. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
2. Drain and halve when cool enough to handle; set aside.
3. Blanch the shelled broad beans and the asparagus in boiling salted water for 2 to 3 minutes.
4. Drain in a sieve and cool under running cold water.
5. Drain again.
6. Fish out the asparagus.
7. Peel off the hard outer skins from the beans- (make a nick in the tops and pop the beans out) Blanch the shelled peas in a seperate pan for 1 minute.
8. Toss the asparagus, beans, peas, potatoes and prosciutto together.
9. For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green.
10. Season with salt and pepper.
11. To serve, toss the salad leaves with a spoonful or two of the dressing and arrange on plates.
12. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

potatoes, beans, young asparagus, young peas, mixed salad greens, pecorino cheese, extra virgin olive oil, cider vinegar, sugar

Taken from www.food.com/recipe/spring-salad-with-watercress-dressing-90290 (may not work)