Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons bottled or canned lemon juice
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 cups Pacific Foods® Organic Free Range Chicken Broth
- 3 cups snap peas, end trimmed
- 1 1/2 cups shelled frozen green peas (fresh or frozen)
- 6 cups arugula
- 4 ounces prosciutto
- 2 tablespoons hemp seeds to garnish
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Instructions
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Step 1
To a small bowl, whisk together olive oil, lemon juice, mustard, ginger, sea salt and pepper. Set aside.
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Step 2
Add broth to a medium pot and bring to a gentle boil. Working in batches, cook sugar snap peas and green peas in broth for 2 minutes. Immediately transfer to a bowl of ice water, this halts the cooking and keeps the color bright green.
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Step 3
Drain peas and transfer to a another large bowl. Add arugula and toss well to combine. Toss with lemon Dijon mustard dressing. Add prosciutto and toss to combine. Garnish with hemp seeds. Serve and enjoy! -Notes: recipe adapted from Bon Appetit.-
