Directions

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.

 

Serves 2