1 small red onion, peeled and cut into thin rings
1 small head escarole, washed, dried, and torn into pieces
1 head Belgian endive, washed, dried, and cut into thin rings
1 small head curly endive, washed, dried and torn into pieces
1/4 pound Pecorino cheese with black peppercorns, diced
1/3 cup Extra Virgin Olive Oil
1 1/2 teaspoons fine sea salt
Grinding black pepper
1 tablespoon Dijon-style mustard
3 tablespoons rice wine or white wine vinegar
In a small bowl, whisk together the olive oil, salt, pepper, mustard and wine vinegar. Set aside. This can be made ahead of time and refrigerated.
Place the onion rings in a small bowl and cover them with water. Allow to stand for an hour. Drain and pat dry.
Place all the greens in a salad bowl and add the onion rings. Pour the dressing over the salad ingredients and toss well. Sprinkle the cheese over the salad and serve immediately.
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