Bitter-Greens Salad with Melted Cheese

• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1 large head of radicchio (3/4 pound), cored and coarsely shredded
• 5 ounces baby arugula
• 4 ounces semi-hard Italian cheese, such as Crucolo or pecorino Toscano, thinly shaved
• 1/2 cup hazelnuts, toasted
• Saba (See Note) or balsamic vinegar, for drizzling

1. Preheat the oven to 350.
2. In a large bowl, whisk the red wine vinegar with the olive oil and season with salt and pepper.
3. Add the radicchio and arugula and toss well.
4. Mound the salad on oven-proof plates and top with the shaved cheese.
5. Arrange the plates on trays and warm the salads in the oven for about 1 minute, until the cheese is just melted.
6. Sprinkle the toasted hazelnuts on top.
7. Drizzle a little saba over the salads and serve right away.

red wine vinegar, extravirgin olive oil, kosher salt, freshly ground pepper, head of radicchio, arugula, semihard italian cheese, hazelnuts, balsamic vinegar

Taken from www.foodandwine.com/recipes/bitter-greens-salad-with-melted-cheese (may not work)