Serves 8

2 heads Belgian endive, trimmed
1 large head escarole, trimmed
1 head Trevisio or raddicchio, trimmed
5 Tbsp extra-virgin olive oil
1/4 cup balsamic vinegar, preferably aged
1/4 tsp salt
Freshly ground pepper to taste
1/2 cup toasted pine nuts
1/2 cup currants

Cut endive in quarters lengthwise. Slice escarole (and raddicchio, if using) in half, then cut each half into 4 wedges.

Combine oil, vinegar, salt, and pepper in a small bowl.

Arrange the greens on 8 plates. Drizzle with the vinaigrette, then top with 1 Tbsp each pine nuts and currants.