Three Color Salad: Insalata Tri Colore

Ingredients

• 3 tablespoons balsamic vinegar 3 1 tablespoones
• 4 servings coarse salt and pepper black
• 1 medium bulb endive 
• 1 cup olive oil extra-virgin 4 glugs
• 1 medium head radicchio thinly 
• 2  hearts romaine lettuce 
• 1 small shallots minced

Equipment

• bowl
• frying pan
• whisk
• stove
• microwave

Directions

1. Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise.
2. Combine greens in a salad bowl.
3. Pour olive oil into a microwave safe dish.
4. Add shallots to oil and place oil in microwave.
5. Heat oil and shallots for 30 seconds on high.
6. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes.
7. Remove from heat and let stand until cool.)
8. Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar.
9. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.