Name: Salad Greens with Prosciutto and Shrimp
Ingredients: 3/4 lb Salad mix of Arugula; Dandelion, Tango, Frisee,; Anchocress, Red Mustard,; Mizuna, Lollo Rosso,; Curly Cress, Chervil,; Radicchio, Perella Red,; Romaine, Red Oak Leaf (about 4 quarts); 1/4 lb Prosciutto, thinly sliced; 2 ts Oil, olive; 1/2 lb Shrimp, tiny; cooked shelled; 2 tb Ginger, crystallized; 1/4 c Vinegar, Rice or Pear; 3 tb Oil, Salad; 1 tb Oil, Oriental Sesame; Flower petals; Lavender Bachelor's buttons; Golden calendula

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Seafood		Salads, Vegetables, Meats, Seafood	4	Servings

INGREDIENTS

3/4	lb	Salad mix of Arugula
		Dandelion, Tango, Frisee,
		Anchocress, Red Mustard,
		Mizuna, Lollo Rosso,
		Curly Cress, Chervil,
		Radicchio, Perella Red,
		Romaine, Red Oak Leaf (about 4 quarts)
1/4	lb	Prosciutto, thinly sliced
2	ts	Oil, olive
1/2	lb	Shrimp, tiny; cooked shelled
2	tb	Ginger, crystallized
1/4	c	Vinegar, Rice or Pear
3	tb	Oil, Salad
1	tb	Oil, Oriental Sesame
		Flower petals
		Lavender Bachelor's buttons
		Golden calendula

INSTRUCTIONS

Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8 to 10
inch frying pan over medium-high heat until lightly browned. Pour into a
wide salad bowl and add 4 quarts of rinsed, dried and crisped salad
green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or
rice vinegar, salad and sesame oil. Toss gently. Garnish with the golden
and lavender petals.

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