top of page

Tropical Salad 

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 and sliced into bite size pieces

1-2 grapefruits cut into segments

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-Taste for bitterness

2 tablespoons white Shoyu <click

light soy sauce can be substitute, add to taste

Fresh lime


1 small shallot, 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. Right before serving, crack pepper and salt over the top. 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.  

bottom of page