Prosciutto with a Roasted Beet and Fig Salad and a Citrus Dressing Recipe
Ingredients
| Small beets- 4 | ||
| Black mission figs- 4 | ||
| Shallots- 1 tablespoons, finely chopped OR Scallions- 1 tablespoon, white part only | ||
| Lemon juice | 1 Tablespoon | |
| Orange juice | 1 Tablespoon | |
| Extra-virgin olive oil- 2 tablespoons | ||
| Kosher salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Endive | 2 Cup (16 tbs), trimmed | |
| Paper thin sliced prosciutto- 4 ounces | ||
| Chives | 2 Teaspoon, snipped | |
Directions
GETTING READY
1. Start by preheating the oven to 375°F
2. Take the unpeeled beets and wash it first, then wrap it in foil and let it stand for 25 to 30 minutes, until the beet turns tender, then unwrap the beets and set aside to cool to room temperature
MAKING
3. Turn off the oven, and remove the beets , when they cooled, peel them and cut them into eighths, and put the sections in an ovenproof casserole
3. Now remove stems of the figs and cut them into quarters, then put the figs in the dish with the beets
4.Turn on the oven again to 375°F
5. In a small bowl, whisk the shallots with the lemon juice, orange juice, and olive oil, and season to taste with salt and pepper
6. Lay the beets, and spoon the dressing over it, separate the branches of the frisee and make a nest in the center of each of 4 plates
7. Ina plate, place the frisee, and arrange the sliced prosciutto around it, put the beets and figs in the oven for 1 to 2 minutes until warm
8. Insdie frisee nest, put 4 pieces of beet and 4 pieces of fig inside each frisee nest, over the salad and prosciutto spoon the warmed vinaigrette from the casserole
SERVING
9. Sprinkle with chives and serve with a sauce of your choice
1. Start by preheating the oven to 375°F
2. Take the unpeeled beets and wash it first, then wrap it in foil and let it stand for 25 to 30 minutes, until the beet turns tender, then unwrap the beets and set aside to cool to room temperature
MAKING
3. Turn off the oven, and remove the beets , when they cooled, peel them and cut them into eighths, and put the sections in an ovenproof casserole
3. Now remove stems of the figs and cut them into quarters, then put the figs in the dish with the beets
4.Turn on the oven again to 375°F
5. In a small bowl, whisk the shallots with the lemon juice, orange juice, and olive oil, and season to taste with salt and pepper
6. Lay the beets, and spoon the dressing over it, separate the branches of the frisee and make a nest in the center of each of 4 plates
7. Ina plate, place the frisee, and arrange the sliced prosciutto around it, put the beets and figs in the oven for 1 to 2 minutes until warm
8. Insdie frisee nest, put 4 pieces of beet and 4 pieces of fig inside each frisee nest, over the salad and prosciutto spoon the warmed vinaigrette from the casserole
SERVING
9. Sprinkle with chives and serve with a sauce of your choice
Chef
