Roasted Beet Salad with Pingue Prosciutto

Roasted Beet Salad with Pingue Prosciutto

1 lb. Beets, roasted and peeled
12 Slices Prosciutto
 (I prefer Pingue’s)
Handful Candied Pistachios,
crushed (Select Late Harvest Candied Nuts recipe)
2 Celery Stalks,
roughly chopped
4 Handfuls Frisee Greens

For the vinaigrette, add all the ingredients except for the oil, into a blender. Blend, then slowly add the oil, allowing it to emulsify. 

In a large bowl, combine beets, frisee greens and as much of the vinaigrette as you prefer, along with a pinch of salt and pepper to taste.

Place 3 slices of Pingue’s prosciutto on each plate and put your seasoned salad on top. Finish with candied pistachios, along with the cheese of the month if you wish.

Wine Pairing:
GreenLane Estate Winery
2012 Rose