1 tbsp. Dijon mustard
1 1/2 tbsp. fresh lemon juice
1/4 c. olive oil
1 (10 oz.) pkg. frozen baby lima beans
2 oz. Prosciutto, sliced thin and cut in 1/2 inch pieces
1 sm. red onion, chopped finely
2 1/2 tsp. minced fresh tarragon leaves (or 1 tsp. dried)
1 c. chopped arugula leaves
Salt and pepper to taste

In a serving bowl, whisk together the mustard, lemon juice, and salt and pepper to taste. Add the oil in a slow stream, whisking until combined.

In a saucepan of boiling water, boil the lima beans for 2 minutes. Drain well.

While still warm, toss the beans with the dressing, Prosciutto, onion, tarragon, arugula and salt and pepper to taste. Serve warm or at room temperature. Serves 4.