SUGAR SNAP PEAS AND PROSCIUTTO SALAD

3/4 pound sugar snap peas
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 1/2 tablespoon fresh lemon juice
3 tablespoons finely chopped mint
3 ounces thinly sliced prosciutto, cut into thin strips
Salt and freshly ground pepper

Blanch the sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute. Drain and plunge into an ice bath. Pat the sugar snaps dry.

In a medium bowl, whisk the olive oil, lemon zest, lemon juice and mint. Add the sugar snaps and prosciutto, season with salt and pepper and toss. Arrange the salad on a platter and serve.