Sugar Snap Pea Salad with Prosciutto
Ingredients
- Kosher salt
- 1 pound sugar snap peas, trimmed, strings removed
- Extra-virgin olive oil
- 1 clove garlic, smashed
- Pinch of crushed red pepper
- 1/4 pound thinly sliced prosciutto, cut into thin strips
- 1/4 cup red wine vinegar
- 2 cups lightly packed baby arugula
- 1/2 small red onion, thinly sliced
- 1/4 cup shaved pecorino cheese (shaved with a veggie peeler)
- 8 to 10 fresh mint leaves, cut into a chiffonade
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