Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants
Cut endive in quarters lengthwise. Slice escarole and Treviso (or radicchio) in half, then cut each half into 4 wedges.Advertisement
Combine oil, vinegar, salt and pepper in a small bowl.
Arrange the greens on 8 plates. Drizzle with the vinaigrette, then top with 1 tablespoon each Parmesan, pine nuts and currants.
1 vegetable, 1/2 fruit, 3 fat