---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables, Meats, Seafood
       Yield: 4 servings
     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.