Dinner Tonight: Shaved Asparagus, Pea, And Prosciutto Salad Recipe

• 1 pound fresh peas, shelled (see note)
• 2 tablespoons lemon juice
• 1 tablespoon minced shallot
• 2 teaspoons Dijon mustard
• 1/2 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch asparagus, woody ends trimmed
• 6 cups spring greens
• 2 tablespoons chopped mint
• 8 slices prosciutto (preferably prosciutto di Parma), cut into thin strips
• 1/4 cup shaved Parmesan cheese

1. Bring a small pot of salty water to boil. Cook the shelled peas in boiling water 3-4 minutes, until tender. Drain and let cool.
2. Meanwhile, whisk the lemon juice, shallot, and mustard in a salad bowl. Whisk in the oil in a slow stream to emulsify into a dressing. Season to taste with salt and pepper.
3. Lay the asparagus on a cutting board, and, holding the tip, use a vegetable peeler to shave strips lengthwise down the stalk. Reserve the tips. Toss the greens, asparagus, peas, and mint together in a large bowl with the dressing. Dress and season to taste with salt and pepper. Top with prosciutto and asparagus tips and sprinkle with Parmesan.

fresh peas, lemon juice, shallot, mustard, olive oil, kosher salt, spring greens, mint, parma, parmesan cheese

Taken from www.seriouseats.com/recipes/2010/06/dinner-tonight-shaved-asparagus-pea-and-prosciutto-salad-recipe.html (may not work)