Ingredients
1 medium red onion, sliced into thin rings
1/2 cup red wine vinegar
1/2 cup pine nuts, toasted
3-4 whole scallions, thinly sliced on the diagonal
3 oz. Parmigianno Reggiano cheese, shaved with vegetable peeler into thin curls
3 oz. thinly sliced Prosciutto, cut into bite sized squares
1 cup lightly packed fresh basil
1 cup lightly packed fresh Italian parsley
8 lg. cloves garlic, cut into 1/4 inch dice
2/3 cup extra virgin olive oil
3 to 6 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1 tablespoons dark brown sugar
salt and black pepper to taste
mixed greens (either Mesclun mix or a combination of romaine, radicchio, red leaf, & curly endive
Preparation
NB: I usually decrease the amount of olive oil to 1/3 cup and use the full 6 tablespoons of balsamic
Assembling the salad: Soak onions in 1/2 cup red wine vinegar for 30 minutes to decrease sharpness. Tear lettuce into bite sized pieces. Toss lettuce with all but 3 tablespoons of the pine nuts, scallions, 1/2 of cheese, 1/2 of prosciutto, and all of basil.
Making the dressing: In a medium skillet, slowly cook the garlic in the olive oil over low heat for about 8 minutes, until garlic barely colored. Remove garlic with slotted spoon and reserve. Turn to medium-high heat and add vinegars. Cook a few moments until acid is diffused slightly. Add brown sugar to taste & bubble slowly for 1 minute. Taste for sweet/tart balance and adjust with more balsamic vinegar or sugar to taste. If too sharp, let boil for a few minutes. Stir in reserved garlic and season with salt and pepper.
To serve: Top with drained onion and scatter rest of pine nuts, cheese, and prosciutto over the salad. Reheat the dressing, stir vigorously to blend, and spoon over the salad. Serve immediately.
