Recipe - Salad Greens With Prosciutto And Shrimp

Three fourths pound 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)
One fourth pound Prosciutto, thinly cut or sliced up
2 teaspoon Oil, olive
One half pound Shrimp, tiny; cooked shelled
2 tablespoon Ginger, crystallized
One fourth cup Vinegar, Rice or Pear
3 tablespoon Oil, Salad
1 tablespoon 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 mediumhigh 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.