Green pea salad with ham

Ingredients:

• 500 g young peas in pods, trimmed and remove tough fibers
• Coarse salt
• Olive oil
• 1 crushed clove of garlic
• A pinch of crushed dried red pepper
• 200g dry-cured prosciutto ham, cut into thin strips
• 1/4 cup red wine vinegar
• 2 cups young arugula
• 1/2 small red onion, cut into rings
• 1/4 cup shavings of pecorino cheese (cut with a vegetable peeler)
• 8-10 fresh mint leaves, cut into strips

Preparation:

1. Blanch the peas, bring a large pot of well-salted water to a boil, and fill a large bowl with salted ice water. Drop the peas into the boiling water, bring to a boil, and cook for 2 minutes. Drain the peas and immediately plunge them into ice water. Once the peas have cooled, drain and drain on paper towels. Cut the peas in half.
2. Coat the bottom of a medium saucepan with olive oil and add the garlic and red pepper flakes. Heat the pan to medium and cook for 2-3 minutes. Remove and discard the garlic—it's served its purpose! Add the prosciutto to the pan and cook for 3-4 minutes, or until crisp, then stir in the vinegar. Turn off the heat.
3. In a large bowl, combine the arugula, peas, and onion with the prosciutto and pan liquid; mix well. Add the cheese and mint and taste. Season with salt if needed.
   
   Italian recipe Salad with young arugula.