Vegetable Charcuterie Plate with Prosciutto

Simple everyday ingredients for some tasty and healthy appetizers

two toned chioggia beets

peeled white turnip

1 tbsp

olive oil

1/2 tsp

sweet paprika

1/2 tsp

ground fennel seeds

2 tbsp

white balsamic vinegar

1/2 tsp

cracked black peppercorns

6 oz

thinly sliced proscuitto

2 tbsp

finely chopped chervil

1 tbsp

finely chopped chives

to taste fleur de sel