Recipe:Spring Greens with Berkshire Ham, Peas and Eggswith Lemon Dijon Dressing

Cooking
Instructions

1. In a medium sized pot filled with water, boil the frozen peas and snap peas for one minute. Drain and place under cold running water.
2. Prepare the dressing. Place mustard and lemon juice in a small bowl. Using a whisk, add olive oil in a stream and continue to beat until all olive oil is poured into the mustard-lemon juice mix. Add salt and pepper to taste.
3. Place salad greens in a large bowl. Add ham strips, cooked grains, peas and snap peas and place the eggs on top. Sprinkle with scallions and serve with dressing.