Marinated Beet and Chicory Salad with Herbed Goat Cheese, Pickled Apples, and Prosciutto » Gordon Ra

Ingredients

• 1 cup distilled white vinegar
• ½ cup water
• ⅓ cup granulated sugar
• 1 tablespoon salt
• 2 sprigs dill
• 1 teaspoon black peppercorns
• 1 granny smith apple (or any tart apple), sliced into wedges then cut in half to make triangles
• ½ cup roasted and salted pistachios
• 3 tablespoons granulated sugar
• ¼ cup water
• Generous cracks fresh black pepper
• 2 pounds beets, any color but about the same size, washed and dried (greens removed and reserved for another use)
• 5 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• ½ cup Champagne or raspberry vinegar, or a mix of both, divided
• 8 oz fresh chevre (good quality goat’s cheese), at room temperature
• Heavy cream, to thin
• 3 tablespoons mixed soft herbs such as tarragon, chives, parsley, dill, and mint, chopped
• Kosher salt
• Zest of ½ lemon
• 6 thin slices Prosciutto
• 3 tablespoons olive oil
• 2 teaspoons honey
• Juice of ½ lemon
• Salt
• 2 small Chioggia (candy cane) beets, peeled, shaved thinly and held in ice water.
• 2-3 small heads of chicories, such as radicchio, endive, escarole, frisée, treviso, castelfranco, etc.; torn into bite-size pieces
• Extra soft herbs, for garnish