1 lb petite Peas
1 Tbsp fresh Lemon Juice
1 Tbsp minced Shallots
1 Tbsp Dijon Mustard
¼ cup SOOC Grapefruit White Balsamic
½ cup SOOC Milanese Gremolata Infused Olive Oil
¼ tsp SOOC French Fleur de Sel Sea Salt
¼ tsp fresh ground Pepper
10oz fresh Asparagus, trimmed
6 cups Spring Greens
6 slices Prosciutto, cut width-wise in strips
½ cup Parmigiano Reggiano, shaved
Cook peas in boiling water for 4 minutes. Drain and cool.
Peel asparagus in long strips with peeler.
In a small bowl, whisk lemon juice, shallots, mustard and Grapefruit Balsamic together. Slowly whisk in Milanese Gremolata Olive Oil. Add French Fleur de Sel Sea Salt and pepper. Toss greens, prosciutto, asparagus, and peas together. Drizzle with dressing, top with Parmigiano Reggiano, and serve.