Warm Salad of Mortadella, Frisee, Artichokes and Parmigiano-Reggiano

• 12 baby artichokes, outer leaves removed and stems trimmed, soaked in acidulated water
• 3 tablespoons extra virgin olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 pound Mortadella, cut into 1-inch cubes
• 2 heads frisee or chicory, washed and spun dry
• 1 tablespoon chopped fresh thyme leaves
• 6 tablespoons balsamic vinegar
• Salt and freshly ground black pepper
• 1 wedge Parmigiano-Reggiano, about 1/2 pound

1. In a 12 to 14-inch saute pan, heat olive oil until smoking.
2. Add onion and garlic and saute until just softened, about 4 minutes.
3. Add Mortadella and stir until lightly browned, about 2 to 3 minutes.
4. Add frisee, thyme and balsamic vinegar and toss until just wilted, about 45 to 60 seconds.
5. Season with salt and freshly ground pepper and divide among 4 plates.
6. Shave Parmesan cheese over each salad using a vegetable peeler and serve warm.

baby artichokes, extra virgin olive oil, red onion, garlic, mortadella, thyme, balsamic vinegar, salt

Taken from www.foodnetwork.com/recipes/mario-batali/warm-salad-of-mortadella-frisee-artichokes-and-parmigiano-reggiano-recipe.html (may not work)