Ingredients:
1 lb. petite peas
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1 tablespoon Dijon mustard
1/4 cup Buona Cucina Grapefruit White Balsamic Vinegar
1/2 cup Buona Cucina Milanese Gremolata Infused Oil
1/4 teaspoon Buona Cucina French Fleur de Sel
1/4 teaspoon fresh ground pepper
10 oz fresh asparagus cut on a bias in smaller pieces
6 cups spring greens
6 slices prosciutto, cut widthwise into strips
1/2 cup Parmigiano Reggiano, shaved
Directions:
Cook the peas and asparagus in boiling water for about 4 minutes. Drain and let them cool.
In a small bowl, whisk together the lemon juice, minced shallots, Dijon mustard, and Balsamic. Slowly whisk in the oil to the dressing mixture. Add the salt and pepper
In a large bowl, toss together the spring greens, prosciutto, asparagus, and cooked peas.
Drizzle the dressing over the salad mixture and toss to coat the ingredients evenly.
Top the salad with shaved Parmigiano Reggiano cheese.