Salinas Valley Greens with Asparagus, Crispy Prosciutto and Shaved Parmesan Cheese Recipe Courtesy of Executive Chef Tony Baker of Montrio Bistro, Monterey, CA

1 Lb Fresh Mixed Greens, washed
1 Lb Asparagus
4 Slices Parma Prosciutto
3 Fl Oz Orange Vinaigrette, see recipe below
Shaved Parmesan Cheese, to taste

For Orange Vinaigrette:
1 Each Shallot, finely chopped
1 Each Garlic Clove, chopped
1 Tbsp Dijon Mustard
1/4 Cup Champagne Vinegar
1/3 Cup Blood Orange Olive Oil, California Olive Ranch
1/3 Cup Virgin Olive Oil

For Prosciutto:
Purchased very thinly pre sliced prosciutto (Italian cured ham) place on a clean cookie sheet and place in a cool oven (lowest setting 175 -200 degrees) until crisp, about 3 hours depending on oven.

For Asparagus:
Blanch by placing into heavily salted boiling water for approx 1 min, remove and shock in iced water. When cold, remove and cut asparagus to 2 inchs. Discard the tough lower part of the stem.

For Orange Vinaigrette:
Mix the shallot, garlic, mustard and vinegar together, gradually whisk in the oils. Season to taste with kosher salt and fresh ground black pepper.

To Serve:
Simply toss the greens and asparagus in the dressing, season with kosher salt and fresh black pepper. Place on a plate, and garnish with shaved cheese. Break the ham into long strips and place into the salad.

This is a simple but tasty salad, add some seared Tuna or roast chicken to add a nice protein.

Enjoy.