In a blender combine dressing ingredients. Puree and season with salt and pepper. Set aside.
In a mixing bowl combine the radicchio, arugula, romaine, prosciutto, cannelini beans, minced onion, diced tomato, broccoli, and artichoke hearts. Toss well.
Add the dressing and mix again. Serve sprinkled with ricotta salata.
Recipe courtesy of Gourmet Magazine