Sugar Snap Pea Salad with Prosciutto, Parmigiano, and Sherry Vinaigrette from Macchialina

serves four
Ingredients
Salad:
8 oz sugar snap peas
1 black radish
1 slice prosciutto di Parma, thinly sliced
4 ounces Parmigiano-Reggiano, shaved
Vinaigrette:
1 Tbsp honey
1/4 c Dijon mustard
1/2 c sherry vinegar
1 c extra virgin olive oil
Method
For the salad: Bring a pot of salted water to a rolling boil. Add the snap peas and cook for one minute, until al dente. Put the snap peas in a bowl of ice water and leave them until the snap peas are cold. Drain the peas. Pat dry with paper towels. Cut the snap peas into thin, long strips. Set them aside, in a large bowl. Thinly shave the radish with a mandolin. Add it to the snap peas with the prosciutto strips and shaved Parmigiano-Reggiano.
For the vinaigrette: Place all the ingredients in a blender. Emulsify.
To serve: Slowly pour the sherry vinaigrette over the salad until lightly coated. Add salt to taste. 
Macchialina is located at 820 Alton Road.