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