Warm Sauced Italian Salad

Ingredients

• 1 head romaine lettuce
• 1 head curly endive
• 1 head red leaf lettuce
• 1 head radicchio
• 3 ounces procuitto, julienned
• 3 ounces Parmesan cheese, cut in ribbons with potato peeler
• 1 cup Italian olives, pitted and chopped
• 1/2 cup roasted pine nuts
• 1 cup raisins
• 1 small red onion, sliced thinly
• 1/4 cup red wine vinegar
• 2 tablespoons shallots, minced
• 4 cloves garlic, minced
• 3/4 cup balsamic vinegar
• 1 tablespoon brown sugar
• 1 cup extra virgin olive oil, more or less
• salt and pepper

Method

• Wash and spin dry greens and radicchio. Layer in large bowl between paper towels. Place in refrigerator for at least 20 minutes to crisp. Roast the pinenuts in a 375F oven for about 6-8 minutes. Watch carefully; they burn easily. They are done when golden.
• Cut with sharp knife all of greens and place in large bowl. Tear the radicchio. Add the procuitto, cheese, olives, nut (when cooled) raisins, and onions.
• Place the thinly sliced red onion in the red wine vinegar and put aside while you proceed.
• Place the shallots and garlic in 1 tablespoon of the olive oil in a saute pan. Soften. Add the balsamic vinegar and reduce by at least 1/3. Add the
• 1 tablespoon of brown sugar and dissolve. Turn the stove off and remove pan for a moment. Add olive oil, carefully, a little at a time, whisking. When you get about 1/2 cup into the vinegar, taste for balance. Add more if needed. Continue, again, to warm slowly. Do not boil. Season with
• salt and pepper.
• Meanwhile, go back to the salad and add the onions (not the vinegar) to the salad. Top the salad with the warm viniagrette and serve immediately.

Notes

• Description:
• "A fabulous combination of salad greens and delicious Italian items
• topped with a warm Balsamic Viniagrette."
• SERVINGS: 12
• SOURCE: Apple Charlotte