SOURCE: JANE SIGAL. BISTRONOMY: RECIPES FROM THE BEST NEW PARIS BISTROS.
Ingredients
2 tablespoons/30 grams cream cheese
2 tablespoons/30 mL extra virgin olive oil
2 tablespoons/30 ml freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
1 cup/140 grams frozen green peas
1 pear, peeled, cored, and diced to a thickness of 1/4 inch/0.63 cm
1/2 cup/30 grams thinly sliced Prosciutto, cut into thin strips
2 tablespoons/2 grams chopped mint leaves, preferably picked fresh on the same day for best results
Snipped chives for garnish
Small mint leaves for garnish
Specific Equipment
Food processor
Medium-sized saucepan
Strainer
Small bowl filled with iced water
Serves 4
Instructions
1. Purée the cream cheese, olive oil, and lemon juice in a food processor until smooth and well-blended. Season with salt and pepper to taste.
2. Bring a medium saucepan of salted water to a boil over medium heat. Blanch in the peas for 1 to 3 minutes or until the peas are tender. Drain the peas thoroughly through a strainer and transfer them to a small bowl filled with iced water. Soak the peas for 1 minute to cool and drain thoroughly.
3. Toss the peas, pear, Prosciutto, and cream cheese vinaigrette in a medium-sized saucepan until well-blended. Season with salt and pepper, adjusting their amounts according to taste. Set over medium heat for 4 to 5 to 7 minutes, constantly tossing, or until the salad has warmed through.
4. Remove the saucepan from heat and stir in the chopped mint and snipped chives until well-blended. Spoon the mixture equally among individual dining bowls. Garnish with fresh mint leaves before serving.
