Crisp Prosciutto, Pea and Mozzarella Salad

A lovely spring dish - the colours and flavours are a perfect complement to the warmer weather, and all you need do at the last minute is assemble everything

1. 1

   Heat a frying pan. Without adding oil, fry prosciutto slices until wrinkled and crisp. Place on kitchen paper, leave to cool, then break into large shards and set aside.
   
   Boil peas in salted water for two minutes until just tender. Mix all the vinaigrette ingredients together, season, then set aside.
   
   If preparing in advance, do not add the chopped mint until it is ready to serve as it will discolour. When the peas are cooked, drain, then run under cold water until completely cool. Pat dry with kitchen paper.
   
   To serve, divide the mozzarella between two plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, then scatter with the mint leaves.