From "The Splendid Table" by Lynne Rossetto Kasper, this is a favorite in my house. Its very easy to make but impressive to serve for company. Try using different greens. The dressing can be made in advance and kept at room temp for up to a few hours. This is great for a light main dish as well as a salad course. Serve with a good bread to sop up the dressing.

Ingredients

6 serv.

red onion↗1
sliced into rings
romaine lettuce↗1
small
radicchio↗1
small
red leaf lettuce↗1
small
curly endive lettuce↗1
small
pignoli nuts or pine nuts↗1⁄2 cup
toasted
scallions↗4
thinly sliced
parmigiano-reggiano cheese↗3 ounces
shaved with a vegetable peeler into thin strips
prosciutto di Parma↗8 ounces
cut into bite size pieces
garlic cloves↗4 -6
smashed and peeled
extra virgin olive oil↗2⁄3 cup
balsamic vinegar↗3 -6 tablespoons
red wine vinegar↗3 tablespoons
dark brown sugar↗1 tablespoon
salt and pepper

Step-by-step instructions

1
Assemble the salad by washing, drying and tearing the lettuce and tossing together with the onions, pignoli, scallions, cheese, and prosciutto.
2
In a medium skillet slowly cook the garlic in the olive oil until soft and barely colored.
3
Remove the garlic with a slotted spoon and discard.
4
Turn the heat to medium high and add the vinegars to the oil.
5
Cook a few minutes then add the brown sugar and cook until dissolved.
6
Toss the hot dressing with the salad and season with salt and pepper.

Source: food.com

Original recipe ↗

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