Did you think this was red velvet cake too? 👀 Actually, it’s roasted beet stacks with creamy goat cheese, crispy prosciutto & my magic honey balsamic vinaigrette. This salad is simple, stunning, and seriously perfect for EASTER! Don’t even get me started on this dressing. It’s unlike anything available in stores. Comment ‘recipe’ below and I will send you the full recipe directly to your DM’s. For the beets, 16 Small thin wood skewers 4 large red beets of similar size 250 grams plain goat cheese softened / room temperature Small round Cookie cutter For the dressing, 1 tbsp fig jam 3 tbsp white balsamic vinegar 2 tsp white wine vinegar 1 tsp honey ¼ cup olive oil 1 tsp salt ¼ tsp ground pepper ¼ tsp chili flakes 1 large or 2 small garlic cloves pressed For the salad, 6 slices of prosciutto 2 bunches tuscan kale / lacinato kale 1 tbsp extra-virgin olive oil 1 tsp kosher salt ⅓ cup pickled onions ⅔ cup green olives halved ¾ cup pecans toasted if desired FULL RECIPE INSTRUCTIONS...