Salad of Tart Greens with Prosciutto and Warm Balsamic Dressing

Serves 6-8 as an antipasto but I serve it as a salad course.  This is from Lynne Rossetto Kasper's fine cookbook, The Splendid Table.   She uses Parmigiano-Reggiano cheese.  But since I'm going to use this as a secundi, second course, and the first course is full of Parmigiano, I'll leave it out. I will also leave out red onions.  Add them if you want. Blogger's note:  Made this last night for a dinner party, and it will knock your socks off.  The guests LOVED it! I didn't need the brown sugar because balsamic was aged enough.

1 small head each romaine, radicchio, red leaf lettuce and curly endive
1/2 cup ( 2oz) pine nuts, toasted
3-4 scallions, thinly sliced on the diagonal
3 oz thinly sliced prosciutto, cut into bite sized pieces
8 large garlic cloves, cut into 1/4 inch dice
about 2/3 cups EVOO
3-6 tbls not commercial balsamic vinegar, the real stuff please
3 tbls red wine vinegar
salt and freshly ground pepper to taste
brown sugar to taste

Salad:  Wash and dry lettuce.  Tear into bite sized pieces.  In a large bowl, toss with all but 3 tbls of the pine nuts and  most of the scallions.  Arrange on a large platter.

Dressing:  Heat a medium sized skillet over medium high heat.  Fry the prosciutto until all most crisp.  Add the garlic and cook until lightly browned and prosciutto is crisp.  Remove with a slotted spoon and reserve.  With the heat on medium high, add the EVOO.    When shimmering, add the vinegars to the oil. (watch out.  It may splatter.) Cook a few moments or until the acid is slightly diffused.  If you are using a quality balsamic, the next step may not be necessary.  Taste for a sweet tart balance.  If there is too much tart, add some of the brown sugar, stir and let the mixture bubble slowly for one or two minutes.  Taste.  Be sure not to burn your tongue!  Add more balsamic or brown sugar as needed.  Stir in the reserved garlic and prosciutto, and salt and pepper.  Set aside until ready to use.  Don't do this for too long or the crisp prosciutto will become soggy.

To serve, top the lettuce with remaining pine nuts and scallions.  Reheat the dressing, stirring vigorously.  Spoon over salad and toss.  Serve immediately.