Salad greens with prosciutto & shrimp

Yield: 4 Servings

Ingredients:

3/4 lb Salad mix of Arugula

Instructions:

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 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.