Ingredients Jump to Instructions ↓

  1. 3/4 lb Salad mix of Arugula

  2. 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

  3. 2 ts Oil, olive

  4. 1/2 lb Shrimp, tiny; cooked shelled

  5. 2 tb Ginger, crystallized

  6. 1/4 c Vinegar, Rice or Pear

  7. 3 tb Oil, Salad

  8. 1 tb Oil, Oriental Sesame

  9. 2 teaspoons of olive oil in a

  10. 8 to 10 inch frying pan over medium-high heat until lightly

  11. 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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