For the peas
Bring a medium pot of water to a boil and add salt. Cook peas in the boiling water for 3-4 minutes, or until tender. Using a slotted spoon or a colander, remove the peas and blanch in ice water to retain their bright green color. Keep chilled.
For the prosciutto vinaigrette
Using a sharp knife, cut the sliced prosciutto into a thin julienne. Turn the strips 90 degrees and cut into fine dice. Place the diced prosicutto in a small mixing bowl. Add approximately 4 tablespoons sherry vinegar then whisk in 4 ounces of extra virgin olive oil. Season with salt and pepper to taste. Add vinegar or oil for desired acidity.
Season each frog leg with salt and pepper. Dredge first in flour, then dip in whisked egg, then coat in breadcrumbs. In between steps, be sure to shake off any excess.
In a deep sauté pan, preheat olive oil to 350 degrees. Slowly add the legs and fry until golden brown on both sides (approximately 5 minutes). Carefully remove from the oil and set on a plate lined with paper towels. Season again with salt and pepper.
In a medium bowl, place the pea tendrils and the chilled fresh peas. Season with salt, pepper, olive oil and a couple squeezes of fresh lemon juice. (Make sure to do this at the last minute, and don't overdress the greens as they are very delicate and will wilt.) Divide the pea salad evenly onto four plates. Top each with 3 legs. Drizzle with the prosciutto vinaigrette and serve immediately.