Asparagus and Petite Pea Salad
1 lb petite peas
1 T fresh lemon juice
1 T minced shallots
1 T Dijon mustard
1/4 c 692 Olive Grapefruit White Balsamic
1/2 c 692 Olive Milanese Gremolata EVOO
1/4 t French Fleur de Sel
1/4 t fresh ground pepper
10 oz fresh asparagus, trimmed
6 c spring greens
6 slices prosciutto, cut width-wise in strips
1/2 c Parmigiano Reggiano, shaved
Cook peas in boiling water for 4 minutes. Drain and cool. Peel asparagus in long strips with peeler.
In a small bowl, whisk lemon juice, shallots, mustard and balsamic together. Slowly whisk in olive oil. Add salt and pepper. Toss greens, prosciutto, asparagus and peas together. Drizzle with dressing and top with Parmigiano Reggiano and serve.
*adopted from saratogaoliveoil
1 T fresh lemon juice
1 T minced shallots
1 T Dijon mustard
1/4 c 692 Olive Grapefruit White Balsamic
1/2 c 692 Olive Milanese Gremolata EVOO
1/4 t French Fleur de Sel
1/4 t fresh ground pepper
10 oz fresh asparagus, trimmed
6 c spring greens
6 slices prosciutto, cut width-wise in strips
1/2 c Parmigiano Reggiano, shaved
Cook peas in boiling water for 4 minutes. Drain and cool. Peel asparagus in long strips with peeler.
In a small bowl, whisk lemon juice, shallots, mustard and balsamic together. Slowly whisk in olive oil. Add salt and pepper. Toss greens, prosciutto, asparagus and peas together. Drizzle with dressing and top with Parmigiano Reggiano and serve.
*adopted from saratogaoliveoil
