Heat a frying pan. Without adding any
oil, fry the prosciutto slices until wrinkled
and crisp. Place on a sheet of kitchen
roll, leave to cool, break into large shards,
then set aside.
Boil the peas in a pan of salted water
for 2 mins until just tender. Meanwhile,
mix all the vinaigrette ingredients together,
season, then set aside. If making ahead,
do not add the chopped mint until ready
to serve, as it will discolour. When the
peas are cooked, drain, then run them
under cold water until completely cool.
Pat dry with kitchen paper.
To serve, divide the mozzarella between
2 plates, scatter the peas over and sit the
prosciutto shards on top. Drizzle the
dressing over and around, and scatter
with the mint leaves.