Ingredients
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice
4 teaspoons white balsamic vinegar
1 teaspoon finely chopped shallot
Kosher salt and freshly ground pepper
3/4 cup shelled fresh English peas
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
10 cups tender spring lettuce, such as Bibb, red leaf, or green leaf, or a combination
4 ounces sliced prosciutto or speck, torn into strips
1 teaspoon poppy seeds
Preparation
In a small bowl, whisk together lemon zest and juice, vinegar, and shallot. Season with salt and pepper; let stand 10 minutes. Meanwhile, cook peas in a small pot of boiling salted water until just tender, about 2 minutes. Drain.
Whisk mayonnaise and oil into vinegar mixture; season to taste. Toss lettuce with half of dressing and divide among plates, along with prosciutto. Toss peas with remaining dressing and mound on top. Sprinkle with poppy seeds; serve immediately.
