Cut prosciutto into uniform strips about 2 inches wide and 6 inches long.
2 oz Prosciutto
Press about a teaspoon of fresh goat cheese onto the prosciutto.
2 oz Goat cheese
Blend vinaigrette ingredients well with a whisk
4 Tbsp Lemon juice, 2 Tbsp Red wine vinegar, 1 Tbsp Dijon mustard, 1 Tbsp Olive oil
Place a pinch of greens on top of the goat cheese.
2 oz Roots 'n Shoots Radish Microgreens
Drizzle some of the vinaigrette onto the greens and roll up. Then drizzle a bit more on top. Set Roots 'n Shoots microgreens around the plate as decoration.