1 lb. Beets, roasted and peeled
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.