Bulgur, Prosciutto And Pea Salad With Mustard-Dill Vinaigrette

• 23 cup bulgur wheat
• 3 cups boiling water
• 1 cup cooked peas, cooled
• 1 cup prosciutto, cut into 1 1/4-inch strips
• 1 tablespoon chopped fresh dill
• 1 shallot, peeled and minced
• 1 teaspoon Dijon mustard
• 2 teaspoons white-wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon water
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 1 tablespoon chopped fresh dill

1. To make the salad, place the bulgur in a large bowl and pour the boiling water over it.
2. Let stand for 1 hour.
3. Drain well.
4. Toss with the peas and prosciutto.
5. To make the vinaigrette, whisk together the shallot, mustard and vinegar in a medium bowl.
6. Slowly whisk in the olive oil.
7. Whisk in the water, salt, pepper and dill.
8. Toss the vinaigrette with the salad.
9. Divide among 4 plates, sprinkle with the remaining dill and serve.

bulgur wheat, boiling water, peas, dill, shallot, mustard, whitewine vinegar, olive oil, water, salt, freshly ground pepper, dill

Taken from cooking.nytimes.com/recipes/10655 (may not work)