Warm Salad of Mortadella, Frisee and Artichokes
| Yield: | 1 Servings |
| Categories: |
| 12 | Baby artichokes, outer leaves removed, and stems trimmed, soaked in acidulated water | |
| 3 | tb | Extra virgin olive oil |
| 1 | md | Red onion, thinly sliced |
| 2 | Cloves garlic, thinly sliced | |
| 1 | lb | Mortadella, in 1" cubes |
| 2 | Heads frisee or chicory, washed, and spun dry | |
| 1 | tb | Fresh thyme leaves, chopped |
| 6 | tb | Balsamic vinegar |
| Salt and freshly ground black pepper | ||
| 1 | Wedge Parmigiano-Reggiano, about 1/2 pound |
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