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.