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Tropical Salad with

Honey Lime vinaigrette

"Crisp Romaine topped with pineapple, grapefruit, prosciutto, Gorgonzola cheese & toasted sunflower seeds, with a honey, lime, shallot vinaigrette"



Fresh Romaine lettuce

1 fresh pineapple, cored, sliced into bite size pieces

1-2 grapefruits sliced into thin rounds 

Block Gorgonzola cheese

Good quality Prosciutto or Coppa

Toasted sunflower seeds

Sliced limes-half moons

Fresh cracked pepper & sea salt

Honey Lime Vinaigrette

1/4 cup white balsamic vinegar

5 tablespoons honey

1/3 cup good quality olive oil

2 tablespoons white Shoyu <click

light soy sauce can be substitute, add to taste

Lime halved


1 small shallot, very thinly sliced




Slice the prosciutto into about 1 inch widths and roll each one up. Arrange the Romaine in whole pieces onto a serving platter. Arrange all of the ingredients on top of the Romaine in wave patterns, finishing with the toasted sunflower seeds.  Crack pepper and salt over the top right before serving.  Serve with the honey lime vinaigrette.  

Honey Lime Vinaigrette

Whisk the vinegar and honey together in a bowl.  Whisk in the olive oil, Shoyu, squeeze or two of the halved lime and a pinch of salt. Float in the sliced shallots.  

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