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