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.
Place in the middle part of your oven and cook for 10-15 minutes (this will depend on the thickness of your prosciuttuntil they are crispy. Be careful you don't burn them and keep in mind that they will get crunchier as they cool.
To cook your peas...
Bring a saucepan of salted water to a roiling boil, add your peas and cook for approximately 8-10 minutes until bright green and tender. Remove from the heat and drain in a colander under cold running water. Shake to remove excess water, pat dry then transfer to a mixing bowl.
To make your salad...
Rinse your rocket well under cold running water, shake to remove excess water then either pat dry with a towel or spin dry in a salad spinner. Transfer to your mixing bowl.
Place the olive oil, lemon juice, mint leaves and maple syrup in a small food processor and blitz until well combined.
Pour your dressing over your peas and rocket, season with salt and pepper and toss until combined. Crumble half of the prosciutto on top and gently stir until distributed evenly throughout the 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.
*Povolone 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 substitue with parmesan.