Ingredients
1 head raddichio
2-3 slices of proscuitto, chopped
1/4 cup olive oil
1/3 cup Parmagiano reggiano (freshly shredded)
1 tbsp balsamic vinegar
Preparation
Tear raddichio leaves into large pieces and place in a large salad bowl. Pour cheese over top. Meanwhile, in a small pot, heat olive oil over med-high. Carefully add chopped proscuitto and cook for a minute or two - it should be sizzling. Remove pot from heat and add balsamic vinegar, stir quickly to mix. Carefully pour oil/vinegar/proscuito over the radicchio/cheese, covering as much salad as possible. Quickly toss the hot oil so all the raddichio is warmed. Serve immediately with a bowl of extra parmaginao, if desired.
