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 Bachelors 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.