Method:

1. Gently cook the prosciutto over medium heat until crisp and transfer to paper towels.
2. Pour the fat into a sealable container or blender along with the rest of the dressing ingredients.
3. Shake vigorously or blend well.
4. Mix the dressing into the greens a little at a time. We’re talking microgreens here, so there’s no need to drench them.
5. Top a lightly toasted baguette slice with the prosciutto and then a pinch of the greens. Add salt to taste if needed

Ingredients:

For the baguettes:

• 2 cups mizuna microgreens
• 200g of prosciutto slices
• Baguette, thinly sliced

For the dressing:

• 1 Egg Yolk
• 1/4 cup rice wine vinegar
• 1 Tbsp. honey
• 2 Tbsp. canola oil
• 2 Tbsp. sesame oil