This recipe is dedicated to Elizabethans where-ever you are to be found    Begin by preparing some diced vegetables – 1/2 cup of cubed carrots, 1/2 cup of diced celery, 1/2 cup of diced sweet onion and 1 minced scallion    Pour a thawed 16oz bag of frozen peas into a mixing bowl     Add 10oz of diced low sodium deli ham and the rest of the diced vegetables to the mixing bowl with the peas and mix them well    2 (optional) diced hard boiled eggs may be added to this if desired    Prepare a dressing of 2 Tbsp Dijon mustard, 2 tsp lemon juice, 1 minced garlic clove, 1/2 tsp sugar and 1/4 tsp ground black pepper, and (optional) 1 Tbsp of cold pressed virgin olive oil as an emulsifier    Pour the dressing over the Elizabethan Carrot and Pea Salad and mix well    Cover with a plastic wrap and refrigerate for 1 hour prior to serving chilled    If it is a cold and rainy day, like some days are in London, saute the vegetable – ham mix in 1 Tbsp of olive oil before adding the dressing and serve warm