Cipollini onions roast in balsamic vinegar and olive oil until tender, ready to crown wilted radicchio, romaine, and chicory finished with sweet currants and crunchy pistachios for bite and contrast.
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Heat oven to 375°F.
Toss onions with olive oil, balsamic vinegar, salt, and pepper in medium-size bowl.
Transfer onions to parchment-lined half sheet pan and until tender. Set aside.
Combine radicchio, romaine, and chicory in medium bowl.
In separate small bowl, whisk together balsamic vinegar and rice syrup until well combined.
In 10-inch sauté pan, heat oil over low flame and sweat garlic with salt until garlic begins to turn golden.
Add salad greens to pan; sauté until just wilted. Remove pan from heat. Plate greens and lightly drizzle balsamic vinegar-rice syrup mixture over them.
Garnish salad with onions, currants, and pistachios. Season with salt and pepper to taste.
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