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