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Ingredients

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

Description

Serves 6 To 8 Generously As An Antipasto, 6 As A Light Supper.

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