Serves 8

1 medium red onion, sliced into thin rings

½ cup red wine vinegar

1 small head each of romaine, red-leaf lettuce and curly endive

½ cup pine nuts, toasted

3 whole scallions, thinly sliced on the diagonal

3 ounces shaved Parmesan

3 ounces prosciutto, cut into bite-size squares

1 cup basil leaves

1 cup parsley

8 large cloves garlic, cut into ¼-inch dice

2/3 cup extra virgin olive oil

4 tablespoons balsamic vinegar

3 tablespoons red wine vinegar

1 tablespoon dark brown sugar

Salt and freshly ground pepper to taste

Soak the onions in ½ cup vinegar for 30 minutes to reduce their sharp taste. Wash and dry the lettuces and tear them into bite-sized pieces. Toss the greens with all but 3 tablespoons of the pine nuts, most of the scallions, half the cheese and prosciutto and all of the basil and parsley.

In a medium skillet, cook the garlic in the olive oil over very low heat for 8 minutes, until barely colored. Remove with a slotted spoon. Turn the heat up to medium-high and add the vinegars to the oil. Cool for a few moments, add the brown sugar and let it bubble slowly for 1 minute. Add the garlic back in and season with salt and pepper.

Top the greens with the drained red onion and the remaining scallions, pine nuts, cheese and prosciutto. Spoon the warm dressing on top and serve.