Ingredients: This salad would be a lovely first course or a light meal served with a good loaf of bread. 1 head green leaf lettuce 1 small head radicchio 1 medium head Belgian endive ½ cup Good Quality Extra Virgin Olive Oil ¼ cup Good Quality Balsamic Vinegar 8 ounces thinly sliced Speck Alto Adige IGP 4 ounces Asiago Pressato DOP, cut into long thin strips 4 ounces Asiago d’Allevo DOP, cut into long thin strips 1 / 4 cup toasted pignoli nuts Equipment: Large salad bowl Salad spinner (optional) Whisk & Small bowl to prepare dressing Directions: Wash and spin dry the lettuces. Place in large salad bowl. Whisk together the olive oil and vinegar. Add dressing in small amounts and toss well. Note: You might not need all the dressing. Extra dressing will keep several days covered at room temperature. Place dressed lettuce on serving plates and top with Speck Alto Adige IGP, Asiago Pressato DOP, Asiago D’Allevo DOP and pignoli nuts. Cook’s Tips: Salad should not be swimming in dressing. It’s better to add less and decide you need more. The dryer your salad greens the better. Dressing will lightly coat the greens rather than slipping to the bottom of the bowl. Yield: 3-4 servings.