Salad With Prosciutto & Warm Balsamic Dressing - cooking recipe

Ingredients

1 medium red onion, sliced into rings
1 small romaine lettuce
1 small radicchio
1 small red leaf lettuce
1 small curly endive lettuce
1/2 cup pignoli nuts or 1/2 cup pine nuts, toasted
4 scallions, thinly sliced
3 ounces parmigiano-reggiano cheese, shaved with a vegetable peeler into thin strips
8 ounces prosciutto di Parma, cut into bite size pieces
4 -6 garlic cloves, smashed and peeled
2/3 cup extra virgin olive oil
3 -6 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
salt and pepper

Preparation

Assemble the salad by washing, drying and tearing the lettuce and tossing together with the onions, pignoli, scallions, cheese, and prosciutto.
In a medium skillet slowly cook the garlic in the olive oil until soft and barely colored.
Remove the garlic with a slotted spoon and discard.
Turn the heat to medium high and add the vinegars to the oil.
Cook a few minutes then add the brown sugar and cook until dissolved.
Toss the hot dressing with the salad and season with salt and pepper.