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1
In small container, combine shallots and vinegar. Cover and refrigerate at least 8 hours or overnight.
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2
In small bowl, whisk together vinegar, shallot, cilantro, and salt. Slowly whisk in oil. Set aside (vinaigrette can be made ahead and refrigerated, covered, up to 24 hours).
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3
In fine-mesh sieve, drain pickled shallots, discarding liquid. Transfer shallots to medium bowl and whisk in pesto, vinegar, lemon juice, salt, and pepper. Slowly whisk in grapeseed oil, then olive oil. Set aside.
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4
In heavy 4-quart pot, combine potatoes with enough cold
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5
In heavy small skillet over moderate heat, melt butter. Add onions and saute until soft, about 4 minutes. Transfer to large bowl. Using large wooden spoon, break up potatoes into roughly 1/4-inch pieces and add to onion. Add cheese, salt, and nutmeg and stir until just combined.
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6
In heavy 10-inch nonstick skillet over moderate heat, heat oil until hot but not smoking. Add potato mixture and flatten into 1/2-inch-thick, 7-inch-wide cake, rounding edges with spatula. Cook, without moving, until underside is browned, about 8 minutes. Invert large plate over skillet and flip
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7
onto plate. Slide
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8
back into skillet, uncooked side down, and cook until underside is golden brown, about 5 minutes more. Slide onto large plate and cut into 8 wedges.
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9
In large bowl, toss romaine with pesto vinaigrette. Arrange 1 wedge
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10
on each of 8 medium plates. Top each with 2 slices prosciutto and drizzle with cilantro vinaigrette. Arrange 1 cup romaine alongside each wedge. Serve immediately.
