Italians love bitter greens – chicory, radicchio, arugula – and use them both cooked and raw as in this salad. The flavor of the greens is refreshing, and a vinaigrette made with Rubio adds a touch of sweetness.

Ingredients

• 1 small head of chicory, torn into pieces
• 1 small head of round radicchio, torn in pieces
• 1 small head Bibb lettuce
• 10-12 basil leaves, left whole
• 10-12 sprigs of Italian flat-leaf parsley, left whole
• Sea salt and freshly ground pepper to taste
• 1 tablespoon Rubio Aged Balsamic Vinegar
• 1 tablespoon Forum Cabernet Red Wine Vinegar or lemon juice
• 4 tablespoons Frantoia Extra Virgin Olive Oil
• Salt, pepper
• 10-12 shavings of Aged Parmigiano-Reggiano (if desired)

In a large bowl, toss the greens and herbs lightly, adding salt and pepper to taste. In a small bowl or glass jar with a tight lid, pour in vinegar and then add olive oil slowly, beating with a small whisk until mixture is emulsified. You might not need all the oil. Add salt and pepper to taste, and whisk again. Drizzle vinaigrette over greens and lightly toss. Sprinkle shavings of Parmigiano over top.