SPRING PEA SALAD WITH MINTED CREAM

If you make this out of season, frozen peas can be substituted for fresh.  I also like to add fresh cooked and peeled fava beans.
2 cups shelled fresh English peas
1 cup fresh snow peas (about 1/4 pound)
1 cup crème fraîche
1/2 teaspoon fresh lemon juice
Fleur de sel or other sea salt, to taste
Freshly ground pepper, to taste
2 to 3 tablespoons julienned fresh mint
3 slices prosciutto or Canadian bacon

1. Bring a large pot of salted water to a boil over medium-high heat. Add English peas, and cook 1-2 minutes. Add snow peas, and 1 minute more.  Drain peas, submerge in ice water, and drain again.
2. Combine crème fraîche and next 4 ingredients tin a bowl.  Add peas and stir gently to combine.  Cover and chill about 1 hour.
3. Cook prosciutto in a pan over medium-high heat until crispy, about 3 to 5 minutes. Top salad with prosciutto, and serve.  Also great with grilled goat cheese toasts.