Prosciutto, padano, asparagus and pea salad

Chef Massimo Capra shares a stunning summer salad.

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

3 tbsp

olive oil

1 tbsp

lemon juice

1 tbsp

dijon mustard

1 tsp

honey

2 tbsp

pinenuts

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.