Three Greens Salad with Aceto Balsamic
Serves 4 to 6

• 2 small heads radicchio
• 3 Belgian endive
• 1/4 lb arugula (try to find small leaves)
• 2 Tablespoons Delizia Estense Aceto Balsamic
• 1/3 cup full-bodied extra virgin olive oil (such as DaVero or Storm Ranch)
• 3oz Parmigiano-Reggiano, thinly shaved with a truffle or cheese slicer
• 1/2 cup best quality walnut halves or pieces
• sea salt and pepper to taste

Pull off the leaves of the radicchio and place in a salad bowl with the endive leaves and the arugula. Sprinkle salt and pepper over all. Drizzle in Balsamic (reserve a teaspoon) and olive oil and toss lightly. Add walnuts and then cheese to salad and toss lightly again. Finish with the rest of Balsamic and a dash more oil and serve.