To make the dressing, in a medium bowl, stir together the snap peas, yogurt, dill, lemon juice, salt and pepper until evenly combined. Give it a taste and adjust seasoning accordingly. Wrap in plastic and store in the fridge until ready to use. This can be made up to 4 days in advance.

To make the fritters, coarsely mash the thawed peas in a medium bowl. Stir in the eggs, breadcrumbs, flour, chopped mint, garlic, 1/4 teaspoon salt and 1/4 cup teaspoon black pepper.

Set a large nonstick skillet over medium-high heat with the oil. Scoop up 1/4 cup of the pea mixture and shape into 3-inch wide fritters. Carefully transfer the fritters to the hot skillet, about 2 to 3 at a time. Cook until crispy, adjusting heat if necessary, to prevent burning, about 3 minutes per side. Transfer fritters to a wire rack set over a baking sheet, and sprinkle with coarse salt. Repeat with the remaining pea mixture.

To assemble the salad, in a very large bowl, combine greens, radishes, cucumbers, mint leaves, parsley leaves, and chives. Add 1/2 cup of the dressing and toss to combine. Divide among plates and top with fritters, burrata, and prosciutto. Serve immediately with more dressing on the side for serving and enjoy!