- 4
- 20 mins
- 20 mins
Ingredients
- 1 1/2 cups peas, cooked
- 1 lb asparagus
- 6 cups salad greens
- 3 tbsp chopped mint
- 1/4 cup shaved Parmesan
- 8 slices prosciutto, cut in strips or pancetta, diced and cooked
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
- 1/2 cup olive oil
Preparation
Step 1
Whisk together lemon juice, Dijon mustard, honey, salt and pepper. Drizzle in the oil slowly while still whisking to emulsify the dressing. Test the dressing and adjust seasonings as necessary.
Please salad greens in a large bowl, add chopped mint and peas.
Using the woody end as a handle, hold the asparagus against a cutting board and use a vegetable peeler to make long strips (these will vary in thickness, which is fine).
After shaving, you will be left holding the rough end, which can be discarded. Repeat with all the asparagus and then add the shavings to the salad.
Add sliced prosciutto or pancetta.
Toss with dressing (start with only a portion of the dressing and add more as necessary; the salad may not need all of it). Top with shaved Parmesan.