INGREDIENTS
- 6 slices prosciutto di Parma
- 1 cup peas blanched
- 8 spears asparagus blanched
- 1 cup grana padano shredded
- 1 head butter lettuce
- ½ cup red onions
- 1 tbsp mint
- 1 tbsp chives
Vinaigrette
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 tsp honey
- 2 tbsp pinenuts
METHOD
- Prepare the vinaigrette by mixing in a bowl all the oil, lemon juice, herbs, salt & pepper, add the honey and the mustard and mix vigorously.
- Place the butter lettuce, peas, prosciutto, onions and Padano in a bowl and dress with the vinaigrette, toss well
- Serve immediately with a sprinkle of pinenuts on every plate.
