Serves 6-8<\/p>\n
Ingredients<\/strong><\/p>\n 1 medium red onion, sliced into thin\u00a0\u00bd\u201d rings Procedure<\/strong><\/p>\n 1. Soak onions in the red wine vinegar for several hours, drain. August 2020<\/p>\n","protected":false},"author":29,"featured_media":17184,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17182"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=17182"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17182\/revisions"}],"predecessor-version":[{"id":17185,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17182\/revisions\/17185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/17184"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=17182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=17182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=17182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u00bd cup red wine vinegar
\n8 c salad mix (that includes radicchio & curly endive)
\n\u00bd c lightly packed fresh basil leaves
\n\u00bd lightly packed fresh Italian parsley leaves
\n\u00bd c pine nuts, toasted (divided)
\n3 scallions, thinly sliced on the diagonal
\n3 oz parmigiano-reggiano cheese, shaved with veggie peeler into thin curls
\n3 oz thinly sliced prosciutto di parma, cut into bite-sized squares<\/p>\n
\n2. Wash & dry lettuces, tear into bite-sized pieces.
\n3. In a large bowl, mix greens, basil & parsley,\u00a0\u00bc c pine nuts, most of scallions & half of parmesan & prosciutto.
\n4. Right before serving, toss salad with warm balsamic dressing (September\u2019s recipe).
\n5. Transfer salad to deep platter, scatter top with red onions & remaining parmesan, prosciutto & scallions.<\/p>\n","protected":false},"excerpt":{"rendered":"