This is a delicious Spring salad which you can turn into a meal by adding leftover salmon or chicken, and a chunk of crusty bread.
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- 3 tablespoons olive oil
- Kosher salt, fresh ground pepper
- 1 ¼ cups shelled fresh green peas (about 1 ¼ pounds pods) or frozen peas thawed
- 12 ounces sugar snap peas (about 3 cups) trimmed
- 4 ounces arugula, tough stems removed (about 6 packed cups)
- 4 ounces of prosciutto thinly sliced (I like to cook mine like bacon so it gives a crunch to the salad) either way works.
- Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly and until emulsified, season vinaigrette with salt and pepper.
- Working in batches, cook peas and sugar snap peas in a large pot of boiling salted water until crisp tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
- Add green peas, sugar snap peas, and arugula to bowl with the vinaigrette and toss until well coated with dressing. Season with salt and pepper.
- Arrange on a platter and top with prosciutto. To make a meal you can add either cooked chicken or salmon.