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

Ingredients
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
Salt
1 small shallot, very thinly sliced
Directions
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.