Orange and watercress salad

• 1 Japanese orange
• A bunch of watercress
• 1 bag of salad spinach
• 2 white mushrooms
• 3～4 roasted walnut(unsalted)
• 2～4 pieces raw ham

～For dressing～

• 3tbsp olive oil
• 1+1/2tbsp kabosu juice（or citrus fruit juice）
• 1tbsp soy sauce
• 1 clove of garlic

YIELD:
Serves 2

TOTAL TIME:
20  minutes

COST:
middle

DIFFICULTY：
★☆☆☆☆

1 Peel the Japanese oranges and cut them into a bite size.
　Wash the watercress and cut into 3 cm widths.
　Remove the stems from the mushrooms, wipe the dirt lightly, and slice into 1-2 mm pieces.
　Cut the walnuts roughly.

2 Grate the garlic.
　Put grated garlic and all other dressing ingredients in a bowl and mix.
　＊Not enough salt? Don’t worry if you think!
　　The salty taste of prosciutto makes it just right ♪

3 In a large bowl, add baby spinach, ingredients (1), and prosciutto while loosening, and mix roughly.

4 Serve in a bowl and decorate with edible flowers to complete.