To a small bowl, whisk together olive oil, lemon juice, mustard, ginger, sea salt and pepper. Set aside.
Add broth to a medium pot and bring to a gentle boil. Working in batches, cook sugar snap peas and green peas in broth for 2 minutes. Immediately transfer to a bowl of ice water, this halts the cooking and keeps the color bright green.
Drain peas and transfer to a another large bowl. Add arugula and toss well to combine. Toss with lemon Dijon mustard dressing. Add prosciutto and toss to combine. Garnish with hemp seeds. Serve and enjoy! -Notes: recipe adapted from Bon Appetit.-
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.