Spring pea salad with ham in a mustard vinaigrette

Ingredients:

Refueling

• 1/4 cup wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tbsp. l. hazelnut oil
• 1/4 tsp finely ground black pepper
• 1 shallot, chopped

Salad

• 1 cup peeled green peas
• 220 g sugar snap peas
• 3 tablespoons extra-virgin olive oil
• 8 slices of serrano jamon
• 2 cups pea sprouts
• 1 cup snow peas, cut lengthwise into thin strips
• 1/4 cup grated Manchego cheese
• 1/4 tbsp. roasted hazelnuts, chopped

Preparation:

1. Prepare the dressing:
   
   In a small bowl, combine vinegar, mustard, salt, nut oil, pepper, shallots, and salt to taste. Set aside.
   
   Prepare the salad:
   
   Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water.
2. Blanch the peas and green peas separately for about 10 seconds each. Transfer to ice water, then drain on paper towels. Cut the pods into thirds.
3. Heat olive oil in a medium skillet over low heat. Cut the ham slices into small pieces and add them to the oil in the skillet. Cook until the ham is crispy, about 2-3 minutes. Transfer to a paper towel-lined plate to drain any excess oil.
4. Combine peas, green peas, pea shoots, and snow peas with a vinaigrette of your choice. Arrange the salad on a plate and top with Manchego cheese, toasted nuts, and crispy ham.