Market salad with English peas, prosciutto and goat cheese

Time 25 minutes
Yields Serves 4
Market salad with English peas, prosciutto and goat cheese
(Allen J. Schaben / Los Angeles Times)

Heat the oven to 300 degrees. Bring a 3-quart pot of water to a boil, add the salt and sugar and blanch the peas very briefly, about 1 minute. Remove the peas from the water with a strainer and shock them in an ice bath. Drain and reserve.


Cut the goat cheese into 8 three-eighths-inch slices and coat each with about 1 teaspoon olive oil and black pepper to taste. Arrange them on a Silpat-lined cookie sheet and place in the oven for about 5 minutes to soften the cheese.


In a large bowl, whisk together the remaining oil, vinegar, honey, lemon peel, and salt and pepper to taste. Add the lettuce to the bowl and toss.


Divide the salad between 4 plates. Scatter the prosciutto evenly over each of the salads, place 2 slices of warmed goat cheese on top of each and sprinkle each with the one-fourth cup of peas. Serve.

Forellenschluss lettuce (speckled Romaine) is available at farmers markets. Have a bowl of ice water ready to shock the peas.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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