Wash and spin dry the arugula until crisp. Core the radicchio and slice very thinly crosswise so pieces are bite-sized; separate and halve the endive leaves lengthwise and, if large, cut into 1–2 inch pieces. Place all three greens in a large salad bowl and gently toss to combine.

Add mix-ins

Scatter the golden raisins evenly over the greens. If using toasted nuts, sprinkle them across the salad. Reserve the Asiago for finishing (see next step).

Dress and toss

Pour about two-thirds of the prepared balsamic vinaigrette over the salad. Using salad tongs or clean hands, toss the greens gently but thoroughly so the vinaigrette coats evenly. Add more dressing if needed to lightly coat all leaves—avoid drowning the salad.

Finish and season

Shave or grate the Asiago cheese over the tossed salad. Taste one bite and adjust seasoning with sea salt and freshly cracked black pepper to taste. Transfer to a serving platter or keep in the bowl for the table.

Balsamic Vinaigrette

In a small bowl or jar, combine the minced shallot, Dijon mustard, honey, lemon juice, and aged balsamic vinegar. Whisk briefly to emulsify the mustard into the vinegar.

Slowly stream in the extra-virgin olive oil while whisking constantly (or close the jar and shake vigorously) until the dressing is smooth and slightly thickened. Season with sea salt and freshly ground black pepper, taste and adjust acid or sweetness as needed (add a little more honey for sweetness or a splash more vinegar for brightness).

Let the vinaigrette sit for 5 minutes at room temperature to allow the shallot to mellow before dressing the salad. If made ahead, store in the refrigerator up to 3 days and bring to room temperature and re-whisk before using.