1 bunch Fresh sorrel tough stems removed (about 1 cup, loosely packed)
1/2 cup Extra-virgin olive oil
3 tablespoons Balsamic vinegar
2 tablespoons Honey
1 tablespoon Lemon juice
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Prosciutto, cut into fine strips
In a large bowl toss sorrel and salad greens together.
In a separate bowl, whisk to combine the oil, vinegar, honey, and lemon juice.
Season dressing with salt and pepper. Pour dressing over greens and toss.
Add Prosciutto and croutons, toss, and serve.