Dressing
1/4 tsp.		crushed red pepper
1/4 cup		Pompeian Extra Virgin Olive Oil
1/3 cup		Pompeian Pomegranate Infused Red Wine Vinegar or Red Wine Vinegar
1/4 tsp.		salt
1 tbsp.		sugar
Salad
6 cups		chicory, coarsely chopped, or other dark leafy lettuce
1/3 cup		cranberries or dried cherries
1/3 cup		pistachio nuts, shelled
1 ounce		prosciutto, thinly sliced and chopped (about 2-3 slices)
1/2 cup		red onion, thinly sliced

Heat a medium nonstick skillet over medium high heat. Toast the nuts 2 minutes or until just beginning to brown, stirring frequently. Remove nuts from heat and set aside.

Cook the prosciutto in the skillet until crisp, about 3 minutes. Set aside with nuts.

Add the vinegar to any pan residue in skillet, bring to a boil over medium high heat and continue boiling 2 minutes or until reduced to 1/4 cup. Place in a shallow bowl to cool quickly.

Combine the lettuce, onions and cranberries in a salad bowl. Whisk together the vinegar with the remaining dressing ingredients and spoon evenly over all and top with the prosciutto and nuts.