Recipe by Executive Chef Althea Grey Potter


3 Tbsp fresh lemon juice

1 Tbsp Dijon mustard

1 tsp maple syrup

¼ cup extra virgin olive oil


12 thin slices prosciutto

8 ounces fresh goat cheese, roughly crumbled

2 cups shelled fresh English peas (from about 2 pounds of pea pods)

16 ounces sugar snap peas (about 4 cups), stems removed

1 cup hazelnuts, toasted and roughly chopped

¼ cup tarragon, roughly chopped

¼ cup mint leaves, picked

4 scallions, finely sliced (green and white parts)

Salt and freshly cracked pepper


Preheat oven to 325 degrees.

In a small bowl, whisk together lemon juice, maple syrup and Dijon mustard. Slowly whisk in olive oil to emulsify.

On a sheet pan lined with parchment paper, lay prosciutto in a flat, even layer without overlapping. Top with another sheet of parchment paper and another sheet pan to hold it flat. Bake until crispy, for about 20 - 25 minutes. Gently break into pieces. Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.

In a large pot of boiling salted water, cook English peas (about 1 minute). Quickly transfer to a bowl of ice water to halt the cooking. Once cold, drain and dry thoroughly.

Julienne the snap peas, creating long, thin strips.

In a large bowl, combine the snap peas, English peas, tarragon, scallions, and hazelnuts. Dress with lemon vinaigrette and season to taste with salt and pepper. Transfer to large bowl or serving platter and top with crispy prosciutto, goat cheese & mint leaves.


2425 SE 35th Place, Portland, OR
503. 208.2061