CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette image

Fresh Italian flavours make a perfect complement to the warmer weather

Provided by Good Food team

Time 25m

Number Of Ingredients 6

Ingredients

4slices prosciutto
100g peas , fresh or frozen
1ball buffalo mozzarella , torn into large pieces
½ juice orange
1 tbsp olive oil
small handful mint , leaves finely chopped, plus extra small leaves to serve

Steps:

Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium