Prosciutto Salad with Balsamic Dressing

Directions

1. Soak the sliced red onion in the 1/2 cup of red wine vinegar for 30 minutes.
2. Wash and dry lettuces. Tear into bite size pieces.
3. Toss the lettuces, edive, 1/2 of the pine nuts and 1/2 of the scallion, 1/2 of the cheeses and 1/2 of the prosciutto.
4. Arrange on a large platter. Topp with the red onion, scatter the remaining scallions, pine nuts, prosciutto. With a vegetable peeler shave curls of Parmigiano-Reggiano over the entire salad. Cover with plastic and place in the refrigerator.
5. In a medium skillet heat the olive oil over heat and add the garlic cloves. Saute for 8 minutes until it is barely colored and remove.
6. Turn the heat to medium and add the vinegars to the oil.
7. Add the brown sugar and stir until it is quickly dissolved and bubbles for 1 minute. If the dressing is to too tart continue to boil to burn off the vinegar. Add additional sugar or balsamic vinegar to taste.
8. Remove from the heat and stir in the reserved garlic. Add salt and black pepper to taste.
9. Drizzle over the salad with a spoon and serve.