In a large bowl, whisk with a fork lemon juice and mustard. Gradually add the olive oil, whisking until emulsified
Season with salt and pepper to taste.
Bring a large pot of salted water to boil.
Blanch the peas: Working in batches if necessary depending upon the size of your pot (one layer of peas per blanch), cook green peas and sugar snap peas until crisp, but tender – about 2 minutes a batch.
Upon taking the peas out with a wire mesh, place them in a bowl of ice water to stop the cooking and maintain the brilliant green color.
Drain and pat dry the peas.
In a large mixing bowl, place the vinaigrette on the bottom.
Add the arugula, sugar snap peas and English peas on top of the vinaigrette.
Toss until coated well with the vinaigrette.
Season as needed with salt and pepper.
Arrange the salad on a platter.
Top with small narrow slices of prosciutto.
Pair with your favorite main dish, a loaf of fresh, crusty artisanal bread, a glass of crisp white wine or rosé and bon appétit!