Name: Pea and Prosciutto Salad
Yield: 4 servings
Ingredients: 1 tablespoon fresh lemon juice; ½ teaspoon Dijon mustard, like Maille; 3 tablespoons olive oil; Kosher salt, freshly ground pepper; 1¼ cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed; 12 ounces sugar snap peas (about 3 cups), trimmed; 4 ounces arugula, tough stems removed (about 6 packed cups); 4 ounces prosciutto, thinly sliced; Knob of fresh horseradish, peeled (for serving)

This image may contain Plant Food Produce Dish Meal Vegetable and Seasoning

Laura Murray

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.

Recipe notes