Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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