Ingredients
- 10 frying over high heat until (pan lightly)
- 1/4 prosciutto
- 3/4 lb salad mix of arugula
- 1/2 lb shrimp
- 4 tb oil
- 2 tb ginger
- 1/4 c vinegar
- 2 ts oil
- 2 teaspoons olive oil in
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.
