Sugar Snap Pea Salad with Prosciutto

Every year we plant sugar snap peas in our garden and I'm always looking for new ways to use them in fresh recipes.  This one doesn't disappoint.  

Kosher salt
1 lb sugar snap peas, trimmed, strings removed
Olive oil
1 clove garlic, smashed
Pinch of crushed red pepper flakes
1/4 lb thinly sliced prosciutto, cut into thin strips
1/4 cup red wine vinegar

2 cups lightly packed baby arugula

1/2 small red onion, thinly sliced

1/4 cup shaved pecorino cheeses (shaved with a veggie peeler)

8 - 10 fresh mint leaves, cut into a chiffonade

Blanch the peas:  bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water.  Toss the peas into the boiling water. let the water return to a boil and cook for 2 more minutes.  Drain the peas and immediately plunge them into the ice water.  When the peas are cold, drain them and lay on paper towels to dry.  Cut in half lengthwise and reserve.  

Coat a medium sauté pan with olive oil and add the garlic and red pepper.  Bring the pan to medium heat and cook for 2 - 3 minutes.  Remove the garlic.  Add the prosciutto to the pan and cook for 3 - 4 minutes or until crispy.  Add the vinegar. 

Turn off the heat.  In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan.  Toss well.  Add the pecorino cheese and the mint.  Season with salt and pepper if needed.