Cook the green beans in boiling water for 2 minutes, drain, plunge into cold water, then drain and put into a large bowl. Add the radishes, peas and rocket.
To make the dressing, whisk the oil, vinegar and mustard until thickened. Season and then stir in the chives. Toss the dressing through the salad and then transfer to a large serving platter.
Scatter the prosciutto and cheese shavings over the salad to serve.
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Pair this with Oyster Bay Sauvignon Blanc
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.