Fava, Sweet Pea, And Sugar Snap Salad

• 4 pounds unshelled fava beans (about 2 cups shelled)
• 2 cups sugar snap peas, trimmed
• 1 cup shelled green peas (about 1 pound unshelled)
• 1/4 cup thinly sliced fresh mint
• 2 ounces prosciutto, thinly sliced (about 1/2 cup)
• 3 tablespoons red wine vinegar
• 1 tablespoon extravirgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.
2. Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well.

fava beans, sugar snap peas, green peas, mint, red wine vinegar, extravirgin olive oil, mustard, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/fava-sweet-pea-sugar-snap-salad (may not work)