3 ounces thinly sliced prosciutto

2 tablespoons freshly squeezed lemon juice

2 teaspoons Dijon mustard

1 shallot, minced

Grated zest of 1 lemon

2 tablespoons minced fresh mint

¼ cup plus 2 tablespoons extra virgin olive oil

Kosher salt

Freshly ground black pepper

1 pound English peas, shelled and blanched

1 ¼ pounds fava beans, shelled, blanched, and peeled

4 ounces haricot vert, trimmed, cut into 1-inch pieces, and blanched

2 ounces shaved Pecorino-Romano

6 ounces baby spinach, stemmed

 

Preheat the oven to 450ºF. Arrange the prosciutto slices about an inch apart on a parchment-lined baking tray. Bake for 7 to 8 minutes. Using tongs, turn the slices and bake another 5 to 6 minutes, or until crisp. Transfer to a plate to cool.

 

Whisk together the lemon juice, mustard, shallot, lemon zest, mint, and oil in a small bowl. Season to taste with salt and pepper. Crumble the prosciutto. Toss together the prosciutto, peas, favas, haricot vert, Pecorino, and half of the dressing in a medium bowl.   Toss together the spinach and remaining dressing in a large bowl. Arrange the spinach on individual plates, divide the bean mixture among them, and serve immediately.

 

Serves 6 as a first course or 2 as a main course. Substitute young green beans if you can’t find haricot vert. To shave Pecorino, use a vegetable peeler. Serve with crusty bread.