Serves 6 to 8 generously as an antipasto, 6 as a light supper.

1 med. red onion, sliced into thin rings
1/2 c. red wine vinegar
1 sm. head each romaine, radicchio, red-leaf lettuce and curly endive
1/2 c. (2 oz.) pine nuts, toasted
3 to 4 whole scallions, thinly sliced on the diagonal
3 oz. Italian Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin curls
3 oz. thinly sliced Prosciutto di Parma, cut into bite size squares
1 c. light packed fresh basil leaves
1 c. light packed fresh Italian parsley leaves
8 lg. cloves garlic, cut into 1/4 inch dice
About 2/3 c. extra virgin olive oil
3 to 6 tbsp. balsamic vinegar
3 tbsp. red wine vinegar
About 1 tbsp. dark brown sugar
Salt and freshly ground black pepper to taste