SPRING SALAD ENJOY DAN:

                                    SPRING SALAD by CHEF DAN

Serves 4

VINAIGRETTE:

1 tablespoon lemon juice

1/2-teaspoon Dijon mustard

3 tablespoons olive oil

SALAD:

Sea salt and freshly ground black pepper to taste

1-1/4-cups shelled fresh green peas

3-cups sugar snap peas

5 cups arugula

1/4-pound thinly sliced prosciutto

DIRECTIONS:

1.   Whisk lemon juice and mustard in a bowl.

2.   Gradually add oil, whisking constantly until emulsified.

3.   Season with salt and pepper.

4.   Working in batches, cook green peas and sugar snap peas in a pot of boiling salted water.

5.   Boil until crisp-tender, for about 2 minutes per batch.

6.   Transfer to a bowl of ice water.

7.   This sets the color and stops the cooking.

8.   Drain and pat dry with paper towels.

9.   Add green peas, sugar snap peas, and arugula to a bowl.

10  Add vinaigrette and toss until well coated with dressing.

11  Season with salt and pepper.

ENJOY DAN:                                                        FOR THE LOVE OF FOOD!!