Ingredients

• 1 bunch arugula, cleaned, trimmed and chopped
• 1 head radicchio, chopped
• 2 cups chopped escarole, 1/2 head
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, cracked
• 1/3 cup balsamic vinegar
• Salt and pepper

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Instructions

1. Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper.