Warm Castelfranco with Vincotto and Blu di Bufala

• 2 heads of Castelfranco, trimmed and leaves separated (see Note)
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons Asian fish sauce
• 2 teaspoons fresh lemon juice, plus 4 lemon wedges, for serving
• 1 teaspoon white balsamic vinegar
• 3 ounces blu di bufala or Gorgonzola picante cheese, crumbled
• Vincotto or aged balsamic vinegar, for drizzling

1. In a large bowl, combine the Castelfranco leaves with 3 tablespoons of the olive oil, the fish sauce and lemon juice and toss to evenly coat the leaves.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
3. Add the Castelfranco and cook over moderately high heat, stirring, until golden in spots and just wilted, about 2 minutes.
4. Stir in the white balsamic vinegar.
5. Transfer the Castelfranco to plates and top with the cheese.
6. Drizzle with the vincotto and serve with lemon wedges.

extravirgin olive oil, fish sauce, lemon juice, white balsamic vinegar, bufala, balsamic vinegar

Taken from www.foodandwine.com/recipes/warm-castelfranco-vincotto-and-blu-di-bufala (may not work)