2 hearts of romaine lettuce
1 medium head radicchio
1 medium bulb endive
1/3 cup extra virgin olive oil (EVOO)
1 small shallot, minced
3 tablespoons balsamic vinegar (3 splashes)
Coarse salt and black pepper
Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
Pour EVOO, four glugs, into a microwave safe dish. Add shallots to EVOO and place in microwave for 30 seconds on high. Remove from microwave and let stand 5 minutes. (On the stovetop, EVOO and shallots may be heated over low heat in a small pan for 2-3 minutes. Remove from heat and let stand until cool.) Pour EVOO and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.