Ingredients:

1 head romaine heart
1 small radicchio
1 Belgian endive, thinly sliced
3-4 handfuls baby kale and arugula mix
1-2 scallions, finely sliced
1 shallot, sliced
parmesan shavings, made with a vegetable peeler
warm prosciutto vinaigrette, recipe follows
croûtons, optional

Warm prosciutto vinaigrette:

4 tablespoons unsalted butter
100 g (4 oz) prosciutto, cut in small lardons 1 cm x 5 cm (1/2 inch x 2 inches)
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
kosher salt
freshly ground black pepper

Method:

1. Shred or slice all the ingredients of the salad and mix in a bowl with clean hands. Set aside.

2. In a small skillet over medium-low heat, melt 2 tablespoons of the butter and add the prosciutto. Heat gently until warmed through, just one minute. It should not be crispy.

3. Add the vinegars and reduce by half, until it reaches a thick consistency, about 2 minutes.

4. Off the heat, add the remaining butter, season with salt and pepper, and dress the salad immediately.

Note: add all the prosciutto, and add the liquid slowly, with a spoon, and stop when the salad is dressed to your liking. You may not need it all.