Prosciutto Di Parma Salad - cooking recipe

Ingredients

2 Belgian endive
1 cup frisee
2 cups mache
1 head radicchio
3 1/2 ounces prosciutto di Parma, sliced paper thin
2 1/2 ounces romano cheese
2 tablespoons black pepper, coarsely ground
3/4 cup extra virgin olive oil

Preparation

Wash, drain and chill all of the greens.
Remove the core from the radicchio, cut into quarters and chill.
Cut the prosciutto into strips and set aside.
Shave the Romano into thin pieces and place in a large salad bowl.
Add the greens, radicchio, prosciutto, black pepper and oil.
Toss and serve or arrange on a chilled salad plate in a radial design with the prosciutto in the center.