Yes, you’ve had roast vegetables. No, you haven’t had them like this, juxtaposed with nutty brown butter, the lilt of lemon, and the crunch of Marcona almonds.
This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.
This salad is a bit of an intrigue, what with the velvety goat cheese crottins cozying up to the salty and oh-so-velvety prosciutto. Shame!