Salad Of Tart Greens With Prosciutto And Warm Balsamic Dressing Recipe

• 1 med. red onion, sliced into thin rings
• 1/2 c. red wine vinegar
• 1 sm. head each romaine, radicchio, red-leaf lettuce and curly endive
• 1/2 c. (2 ounce.) pine nuts, toasted
• 3 to 4 whole scallions, thinly sliced on the diagonal
• 3 ounce. Italian Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin curls
• 3 ounce. thinly sliced Prosciutto di Parma, cut into bite size squares
• 1 c. light packed fresh basil leaves
• 1 c. light packed fresh Italian parsley leaves
• 8 lg. cloves garlic, cut into 1/4 inch dice
• About 2/3 c. extra virgin extra virgin olive oil
• 3 to 6 tbsp. balsamic vinegar
• 3 tbsp. red wine vinegar
• About 1 tbsp. dark brown sugar
• Salt and freshly grnd black pepper to taste

1. Serves 6 to 8 generously as an antipasto, 6 as a light supper.

red onion, red wine vinegar, head each romaine, nuts, scallions, italian parmigianoreggiano cheese, parma, light packed fresh basil leaves, light packed fresh italian parsley, cloves garlic, extra virgin, balsamic vinegar, red wine vinegar, dark brown sugar, salt

Taken from cookeatshare.com/recipes/salad-of-tart-greens-with-prosciutto-and-warm-balsamic-dressing-59179 (may not work)