Prosciutto, Asparagus, and Roasted Beet Salad with Parmesan Curls

Prosciutto, Asparagus, and Roasted Beet Salad with Parmesan
Makes: 4 servings


Ingredients
1 bunch medium beets, or 1 can (15 oz.) whole peeled beets, drained
2 tablespoons balsamic vinegar
1-1/4 pounds medium asparagus, stem ends trimmed
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 ounces mache lettuce
1/4 pound sliced prosciutto
1/3 cup Parmigiano-Reggiano curls (shaved with vegetable peeler from a wedge)
3 tablespoons pine nuts, toasted
Directions
1. Preheat oven to 425 degree F. If using fresh beets, trim tops, leaving 1 inch of stem attached. Wrap tightly in foil and roast in middle of oven until very tender, about 1 hour. Carefully remove foil and let cool; peel.

2. Cut beets into eighths and transfer to a bowl. Toss with 1 tablespoon vinegar; salt and pepper to taste. Let stand 15 minutes.

3. Meanwhile, bring a large saucepan of water to a boil; add salt. Add asparagus and cook until just tender, about 3 minutes. Drain in a colander and transfer to a bowl filled with ice and cold water to cool. Drain in colander and pat dry.

4. Drain liquid from beets into a bowl and whisk in remaining 1 tablespoon vinegar, the mustard, and oil; salt and pepper to taste, for dressing.

5. Separately arrange beets, asparagus, and lettuce on serving plates. Place prosciutto over asparagus and top lettuce with cheese and pine nuts. Drizzle dressing over lettuce and beets. Season all with salt and pepper.