Name: Bitter-Greens Salad with Melted Cheese
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoons red wine vinegar; 1/4 cup extra-virgin olive oil; Kosher salt; Freshly ground pepper; 1 large head of radicchio (3/4 pound), cored and coarsely shredded; 5 ounces baby arugula; 4 ounces semi-hard Italian cheese, such as Crucolo or pecorino Toscano, thinly shaved; 1/2 cup hazelnuts, toasted; Saba (See Note) or balsamic vinegar, for drizzling

Preheat the oven to 350°. In a large bowl, whisk the red wine vinegar with the olive oil and season with salt and pepper. Add the radicchio and arugula and toss well. Mound the salad on oven-proof plates and top with the shaved cheese. Arrange the plates on trays and warm the salads in the oven for about 1 minute, until the cheese is just melted. Sprinkle the toasted hazelnuts on top. Drizzle a little saba over the salads and serve right away.

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Bitter-Greens Salad with Melted Cheese

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