Fresh Pea, Prosciutto, And Herb Salad

• 4 cups water
• 2/3 cup frozen shelled edamame
• 1/4 cup fresh or frozen shelled green peas, thawed
• 4 ounces haricots verts (French green beans), trimmed and halved diagonally
• 2 thin slices prosciutto (about 1 oz.)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh mint
• 1/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup baby arugula
• 1 medium heirloom tomato, cut into 1/2-in. slices

1. Bring 4 cups water to a boil in a small saucepan. Add edamame, peas, and haricots verts; cook 3 minutes or until crisp-tender. Drain; rinse under cold water. Drain.
2. Wrap prosciutto in a paper towel. Microwave at HIGH 1 minute or until crisp. Cool slightly. Break into large pieces.
3. Combine oil, vinegar, tarragon, mint, salt, and pepper in a medium bowl, stirring with a whisk. Add edamame mixture; toss to coat. Add arugula; toss. Arrange tomato slices on a platter; top with arugula mixture and prosciutto.

water, edamame, green peas, haricots verts, thin slices prosciutto, extravirgin olive oil, white wine vinegar, tarragon, fresh mint, kosher salt, freshly ground black pepper, baby arugula, heirloom tomato

Taken from www.myrecipes.com/recipe/fresh-pea-prosciutto-herb-salad (may not work)