Golden calendula and lavender bachelor’s button petals are part of this salad mix. Add shrimp and sizzled prosciutto to make a main dish for lunch or a light supper.
1/4 pound prosciutto, thinly sliced
2 tsp olive oil
3/4 pound (about 4 quart) salad mix, rinsed and crisped
1/2 pound tiny shrimp, cooked, shelled, rinsed and drained
2 Tbsp crystallized ginger, minced
1/4 cup pear or rice vinegar
3 Tbsp salad oil
1 Tbsp Oriental sesame oil
Sliver 1/4 pound thinly sliced prosciutto and stir with 2 teaspoons olive oil in an 8- to 10- inch frying pan over medium-high heat until lightly browned.
Pour into a wide salad bowl and add salad mix, tiny shrimp, crystallized ginger, pear or rice vinegar, salad oil and sesame oil.
Serves 4.
