Why You'll Love This Spring Pea & Prosciutto Nest Salad

Spring is the season of renewal, fresh flavours, and vibrant colors, and this Spring Pea & Prosciutto Nest Salad captures all of that in one stunning dish. The crispy prosciutto nests provide a savory, salty crunch that perfectly complements the sweet snap peas and tender pea shoots. Creamy ricotta adds richness, while Sticky Balsamic Premium Fig Pearls bring an unexpected burst of sweet-tart balsamic flavour with every bite.

What makes this recipe truly special is the molecular gastronomy element. Those tiny 7mm Sticky Balsamic pearls aren't just beautiful to look at—they're flavour bombs that explode on your palate, releasing premium fig-infused balsamic in the most delightful way. It's the kind of dish that makes guests say "wow" before they even take their first bite.

Ingredients

For the Prosciutto Nests:

• 8 slices prosciutto (approximately 4 oz/113g)

• Cooking spray or light olive oil

For the Salad:

• 2 cups (300g) fresh snap peas, trimmed and halved

• 1.5 cups (50g) fresh pea shoots or microgreens

• 1 cup (150g) fresh or blanched English peas

• 1 cup (250g) fresh ricotta cheese

• 2 tablespoons (30ml) extra virgin olive oil

• 1 tablespoon (15ml) fresh lemon juice

• Zest of 1 lemon

• Salt and freshly cracked black pepper to taste

• 2 tablespoons (30ml) Sticky Balsamic Premium Fig

• 2-3 tablespoons Sticky Balsamic Premium Fig Pearls (approximately 20-25 pearls)

• Fresh mint leaves, torn

• Edible flowers (optional, for garnish)

Step-by-Step Instructions

Step 1: Create the Prosciutto Nests

Preheat your oven to 375°F (190°C). Lightly spray or brush a muffin tin with olive oil. Gently drape 2 slices of prosciutto in each muffin cup, creating a nest shape by pressing the prosciutto against the sides and bottom of the cup. The prosciutto should overlap slightly and form a bowl shape.

Bake for 12-15 minutes until the prosciutto is crispy and golden. The edges will curl up naturally, creating that perfect nest appearance. Remove from the oven and let cool in the tin for 5 minutes before carefully lifting out. Set aside on a paper towel to drain any excess oil.

Step 2: Prepare the Pea Mixture

If using fresh English peas, blanch them in boiling salted water for 2-3 minutes until tender-crisp, then immediately transfer to an ice bath. Drain and pat dry. If using frozen peas, simply thaw and pat dry.

In a large mixing bowl, combine the snap peas, English peas, and pea shoots. Drizzle with extra virgin olive oil, lemon juice, and lemon zest. Season with a pinch of salt and freshly cracked black pepper. Toss gently to coat all the ingredients evenly.

Step 3: Prepare the Ricotta

In a small bowl, season the ricotta with a pinch of salt, a crack of black pepper, and a drizzle of olive oil. Mix gently until creamy and smooth. The ricotta should be spreadable but still hold its shape.

Step 4: Assemble the Salad

Place each prosciutto nest on individual serving plates or arrange all four on a large platter. Spoon a generous dollop of seasoned ricotta into the bottom of each nest, about 2-3 tablespoons per nest.

Fill each nest with the pea mixture, allowing some pea shoots to cascade over the edges for a natural, organic look. The greens should look abundant and fresh.

Step 5: Add the Sticky Balsamic Magic

Drizzle Sticky Balsamic Premium Fig around the plate and lightly over the salad. The thick, syrupy consistency will pool beautifully around the nest, creating gorgeous glossy trails.

Using a small spoon, carefully place 5-7 Sticky Balsamic Premium Fig Pearls on top of each nest. The pearls should sit delicately on the pea shoots, glistening with their thick balsamic coating. Don't worry if a little extra balsamic syrup pools around them—that's part of the beauty!

Step 6: Final Garnish

Tear fresh mint leaves and scatter them over the salad. If using edible flowers, place them strategically for pops of color. Finish with an extra crack of black pepper.

Serving Suggestions

This Spring Pea & Prosciutto Nest Salad works beautifully as:

• An elegant starter for dinner parties (serves 4)

• A light lunch paired with crusty sourdough bread

• Part of a spring brunch spread alongside quiche or frittata
  

Serve immediately while the prosciutto is still crispy and the pea shoots are fresh and vibrant.

Chef's Tips for Success

Prosciutto perfection: Don't overlap the prosciutto too much in the muffin tin, or it won't crisp evenly. Two slices per cup is ideal.

Pea variety: Mix different types of peas for textural interest. Snap peas add crunch, English peas bring sweetness, and pea shoots provide delicate flavour.

Pearl placement: Add the Sticky Balsamic Pearls just before serving so they maintain their shape and don't dissolve into the salad. Each pearl should burst in your mouth for maximum impact.

Make ahead: You can bake the prosciutto nests up to 2 hours ahead and store them at room temperature. Assemble the salad just before serving for the freshest presentation.

Ricotta substitute: If you can't find fresh ricotta, burrata or goat cheese work beautifully as alternatives.

Nutritional Highlights

This salad isn't just beautiful—it's nutritious too! Fresh peas are packed with vitamins A, C, and K, plus fiber and plant-based protein. Prosciutto provides high-quality protein and umami flavour. Ricotta adds calcium and creaminess without being too heavy. And Sticky Balsamic Premium Fig brings antioxidants and that signature sweet-tart complexity that elevates the entire dish.

Why Sticky Balsamic Premium Fig Pearls?

Sticky Balsamic Premium Fig Pearls are Australia's most awarded balsamic innovation, combining traditional fig-infused balsamic with cutting-edge molecular gastronomy. Each 7mm pearl is created through reverse spherification, resulting in a delicate sphere that bursts with intense flavour when you bite into it.

The fig balsamic brings natural sweetness that pairs perfectly with the salty prosciutto and fresh spring peas. Unlike traditional balsamic drizzles, the Sticky Balsamic pearls add a textural element and visual wow-factor that transforms this salad from simple to spectacular.

The thick balsamic syrup that coats each pearl adds glossy richness to the plate, and because the pearls are stored in this premium liquid, every spoonful brings extra flavour to your dish.

Variations to Try

Autumn version: Swap peas for roasted butternut squash and use Sticky Balsamic Premium Truffle Pearls.

Summer twist: Add fresh strawberries or peaches and use Sticky Balsamic Premium Pomegranate Pearls.

Vegetarian option: Skip the prosciutto and create nests from thinly sliced, roasted zucchini ribbons.

Protein boost: Add grilled chicken or seared scallops for a heartier main course.

Pairing Recommendations

This salad pairs beautifully with:

• Crisp white wines like Sauvignon Blanc or Pinot Grigio

• Light rosé wines

• Sparkling water with lemon

• Prosecco or champagne for special occasions

Storage & Leftovers

This salad is best enjoyed fresh. However, if you have leftover components:

• Pea mixture: Store in the refrigerator for up to 1 day, but note that pea shoots will wilt.

• Ricotta: Keep refrigerated in an airtight container for up to 3 days.

• Sticky Balsamic Pearls: Store in their original jar in the refrigerator. They have a 3-year shelf life.

Frequently Asked Questions

Can I make this salad ahead of time?
You can prep the individual components ahead, but assemble just before serving for the best texture and presentation.

What if I can't find pea shoots?
Substitute with arugula, watercress, or any tender microgreens. The key is fresh, delicate greens that won't overpower the other flavours.

Can I use a different Sticky Balsamic flavour?
Absolutely! Sticky Balsamic Original Pearls or Lemon Pearls would both be delicious in this recipe.

How do I prevent the prosciutto from burning?
Watch it closely during the last few minutes of baking. Every oven is different, so check at 10 minutes and adjust timing as needed.

Final Thoughts

This Spring Pea & Prosciutto Nest Salad is proof that simple, seasonal ingredients can create something truly extraordinary when combined thoughtfully. The crispy-salty-sweet-creamy combination hits every flavour note, while the Sticky Balsamic Premium Fig Pearls add that element of surprise and delight that makes this dish unforgettable.

Whether you're hosting a spring brunch, celebrating a special occasion, or simply want to elevate your weeknight dinner, this recipe delivers restaurant-quality results with minimal effort. The molecular gastronomy element makes it conversation-worthy, and the fresh spring flavours make it absolutely craveable.

We'd love to see your creations! Share your Spring Pea & Prosciutto Nest Salad photos on social media and tag us @stickybalsamic with #StickyBalsamic #ilovestickybalsamic #medalwinning #bestbalsamic. Every month, we choose one customer photo or video review to win a gift box of Sticky Balsamic products!