Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
Place the prosciutto in a single layer on your tray but don't overcrowd it as it won’t crisp properly. Crisp until crisp approximately 10-15 minutes. When done leave to cool.
Boil for 2-3 minutes or until tender. Use the minimum amount of water needed without salt as it will toughen your peas. Drain and rinse in a colander under cold running water.
Wash and dry your rocket (arugula) transfer to a bowl.
Place dressing ingredients in a small food processor or blender and blitz until combined.
Add your cooled peas to your rocket then pour your dressing over, season and toss to combine. Crumble half of the prosciutto and gently stir trhough salad. Taste the salad and adjust the seasonings according to your taste.
Arrange the salad in a salad platter then garnish with the remaining half of the crumbled prosciutto and shaved provolone, serve immediately.
Notes
*Provolone is an Italian soft smoked cheese made from cow's milk. There are two types piccante (sharp) and dolce (sweet), in this recipe you can substitute with parmesan.