Chilled Pea Salad with Lemon & Prosciutto di San Daniele
½ cup each, Snow peas and snap peas
2 pearl onions, quartered
2 radishes, thinly sliced
Zest of ½ lemon
8 slices of Prosciutto di San Daniele
Blanch peas for 2 mins; shock in ice cold water to stop cooking and keep vibrant green color. Peel pearl onions, separate and serve raw. Slice radish very thinly on mandolin.
Place Prosciutto San Daniele on the bottom of the plate and top off with onions, radish, peas and lemon zest.
Serve with a drizzle with olive oil and a few grinds of cracked pepper.