Crunchy Spring Salad With Zesty Labneh

Name: Crunchy Spring Salad With Zesty Labneh
Ingredients: 1 - 1 1/2 cups sugar snap peas, de-stringed; 4 small baby beets, greens removed (about 1 per person); 1 pinch salt, plus more as needed; 1 pinch freshly ground black pepper, plus more as needed; 9 tablespoons extra-virgin olive oil, divided; 1/3 cup labneh; 1 lemon, zested and juiced, divided; 2 cloves garlic, minced; 2 anchovy filets; 1 pinch Aleppo pepper, plus more to taste; 4 slices prosciutto (or 1 per person); 2 teaspoons whole-grain mustard; 1/2 of a small bulb of fennel, thinly sliced using a mandolin; 1 medium carrot (red or purple if you can find it), thinly sliced using a mandolin; 4 - 5 radishes, thinly sliced using a mandolin (use a mix of colors and varieties if available); 4 - 6 cups mixed greens (good choices here would include radicchio, endives, chicories, pea tendrils, baby kale, and arugula); 1 cup mixed chopped herbs (like dill, parsley, mint, scallions, and fennel fronds); Flatbread, for serving (optional)