Salad greens with prosciutto and shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | 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) | ||
| ¼ | pounds | Prosciutto, thinly sliced |
| 2 | teaspoons | Oil, olive |
| ½ | pounds | Shrimp, tiny; cooked shelled |
| 2 | tablespoons | Ginger, crystallized |
| ¼ | cup | Vinegar, Rice or Pear |
| 3 | tablespoons | Oil, Salad |
| 1 | tablespoon | Oil, Oriental Sesame |
| Flower petals | ||
| Lavender Bachelor's buttons | ||
| Golden calendula | ||
Directions
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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