Pea Prosciutto Salad
2 c shelled edamame
2 c sugar snap peas with ends trimmed
1 c shelled green peas (frozen are easiest)
¼ c fresh mint, sliced
2 oz prosciutto, sliced
3 tbspn red wine vinegar
1 tbspn olive oil
2 tspn Dijon mustard
¼ tspn salt
¼ tspn ground black pepper
Steam snap peas briefly, until bright green but still very crisp (just a minute or two). Remove snap peas and pluge into ice water to stop cooking.
Combine edamame, sugar snap peas, peas, mint, and prosciutto in a large bowl. In a small bowl, whisk other ingredients, pour over pea mixture and toss. Serve cold
Serves 6-8