Instructions:
Place the pasta into a large mixing bowl.
Slice the roast beef into very thin 1-inch-square pieces and add to the bowl.
Slice the cheddar cheese into very thin 1-inch-square pieces and add to the bowl.
Add the onion, peppers, garlic and pickle.
In a separate mixing bowl, combine the vinegar, Dijon mustard, horseradish and chives. Gently whisk in the olive oil to make an emulsion. Pour over the roast beef and cheese mixture and toss gently to coat.
Season with the salt and pepper to taste and toss gently to coat.
Use individual leaves of the Boston Bibb lettuce to form a bowl. Place the salad in the leaf “bowls” and top with the fried horseradish.