Happy Wednesday! So you may notice I have a new blog look:) I am still updating things and making changes so bear with me along the way. I am working for you guys to be able to print my recipes and to make navigating my site easier and more organized. I created some new tabs at the top that I am still working on updating- are there any other categories you guys would like to see up there?
Also my URL is now www.designerbags-and-dirtydiapers.com so please update you feed. If you go my old site it will direct you here but it is easier to update it.
I am still on a salad kick. Now that the weather is so nice be prepared for lots of salad recipes. Last weekend at the Farmers Market I picked up some fresh peas. I love all the fresh beans you can find at the Farmers Market they are so good. We had them Monday night (which btw the kids loved them, I just boiled them and sprinkled them with fresh Parmesan cheese and they gobbled them up) but I had quite a few leftovers so I decided to make a salad last night. Peas + prosciutto + fresh herbs and arugula pair together so well. Add in a mustard vinaigrette, pine nuts and Parmesan cheese and you have a damn good salad my friends. I love cooking the prosciutto to crisp it up but you could totally add it in not cooked as well.
|| P E A + A R U G U L A S A L A D W I T H C R I S P Y P R O S C I U T T O ||
2 cups cooked fresh green peas (you could also use frozen)
6 pieces of prosciutto
1/2 cup toasted pine nuts
1/4 cup finely diced red onion
1/3 cup olive oil
juice of one lemon
1 teaspoon dijon mustard
2 tablespoons chopped basil
2 tablespoons chopped mint
Preheat oven to 350 degrees. Lay prosciutto on a baking sheet and bake about 8-10 minutes until crispy but not overdone. Remove from oven, let cool and then crumble or chop into bite size pieces.
Add fresh beans to a pot of boiling water and cook about 15 minutes. Season water with salt and tablespoon butter. Once tender drain water. In a bowl whisk together olive oil, dijon mustard, and lemon juice. Add in cooked and drained peas, chopped basil, mint, and red onion. Mix all together. On a platter spread arugula. Drizzle with fresh lemon juice. Pile the green pea salad on top. Add toasted pine nuts, prosciutto crumbles and parmesan cheese.