Spring Pea, Asparagus, Potato and Prosciutto Salad

Ingredients for Salad:
2 Tbsp. salt
10 oz. multi-coloured baby potatoes
2 c. snap peas
1 bunch asparagus, trimmed
1 1/2 c. yellow wax beans
1 1/2 c. green beans

Ingredients for Affinato & Walnut Vinaigrette:
1/2 c. Estilo Affinato di Modena Dark Balsamic Vinegar
1/4 c. Roasted Walnut Oil
2 Tbsp. Dijon mustard (use your favourite SMAK DAB Gourmet Mustard!)
salt and pepper to taste
1/2 c. chopped walnuts
4 oz. prosciutto, thinly sliced

Fill a large pot 3/4 of the way with water, add 2 Tbsp. salt and bring to a boil. Once boiling, add potatoes and cook for 20 - 25 minutes or until fork tender. Fill a large bowl with ice water. Transfer the potatoes to the ice water using a slotted spoon and cool. Return the saltwater to boiling and add the snap peas, asparagus, wax beans and green beans. Boil for 3 - 5 minutes or until the veggies are tender crisp. Transfer the veggies to the ice water using a slotted spoon and set aside to cool.

Meanwhile place balsamic, walnut oil and mustard in a medium bowl and whisk until blended. Season with salt and pepper to taste. Once the veggies have cooled, drain and pat dry with paper towels and transfer to a large salad bowl or platter. Drizzle with the vinaigrette and top with chopped walnuts and prosciutto before serving.

Serves 4 - 6

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