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Ingredients

• 1 pound fresh peas, shelled
• 2 tablespoons lemon juice
• 1 tablespoon minced shallot
• 2 teaspoons Dijon mustard
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 bunch asparagus, woody ends trimmed
• 6 cups spring greens
• 8 slices prosciutto (preferably prosciutto di Parma), cut into thin strips
• 2 tablespoons chopped mint
• 1/4 cup shaved Parmesan cheese

Description

Serious Eats