Salad Greens with Prosciutto and Shrimp

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.