Ingredients For the Salad:

8 thin slices prosciutto, crisped

1 ½ cups fresh or frozen peas, blanched

1 ½ cups fresh or frozen peas, blanched

3 ounces arugula, stems removed

½ cup fresh pea shoots

1 watermelon radish, thinly sliced

3 ounces shaved Kerrygold®

Skellig Cheese

For the Dijon sauce:

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/3 cup olive oil

Salt and pepper to taste

Instructions:

Prosciutto Directions:

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Place prosciutto slices on prepared pan making sure pieces are not touching.
  3. Bake for 10 minutes or until prosciutto is crisp. Watch carefully so it does not burn.
  4. Remove from oven and place on wire rack to cool. It will continue to crisp as it cools.

For Salad:

  1. Place fresh peas, sugar snap peas, arugula and pea shoots in a large bowl.
  2. Add desired amount of dressing and toss to coat.
  3. Plate salad and add crispy prosciutto and sliced watermelon radish.
  4. Top with shaved Kerrygold® Skellig Cheese and serve immediately.

Dressing Directions:

  1. Place lemon juice and mustard in a measuring cup.
  2. Add oil and whisk to combine.
  3. Season to taste with salt and pepper.
  4. Pour desired amount on salad and toss to coat.
  5. You will have extra dressing that will keep in the refrigerator for several days.