1 head arugula (1/3 pound)
2 heads Belgian endive
1 head radicchio
12 thin slices Parma ham

Toss lettuces with vinaigrette (see recipe, below). To serve, place 2 slices ham on each plate and top with salad.

Sun-Dried-Cherry Vinaigrette

2 tablespoons lemon juice
1/2 teaspoon champagne vinegar
1 egg white
1 cup olive oil
2 tablespoons honey
2 tablespoons ruby port
Salt and pepper to taste
3 ounces sun-dried cherries, chopped

Combine all ingredients except cherries in blender, thinning with more lemon juice or water as needed. Add cherries, blend slightly.