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.

Enjoy!

|| 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)

handful arugula

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

Parmesan shreds

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.

Enjoy!

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