Salad Greens with Prosciutto and Shrimp

4 Servings

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Salad Greens with Prosciutto and Shrimp Ingredients

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

Instructions for Salad Greens with Prosciutto and Shrimp

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.

Main Ingredient: ShrimpCuisine: Uncategorized