Salad Greens with Prosciutto and Shrimp
| Yield: | 4 Servings |
| Categories: | Seafood, Salads, Meats, Vegetables |
| 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 |
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