Ingredients

• 1 pound greens, trimmed and rinsed
  
• ³/₄ cup red onion, diced
  
• 3 tablespoons balsamic vinegar
  
• ¹/₂ cup roasted red peppers, cut into thin strips about 1 inch long
  
• 10 kalamata olives, pitted and roughly chopped
  
• 2 tablespoons olive oil
  
• 3 tablespoons pecorino cheese, grated