Escarole Salad With Melons and Crispy Prosciutto

Total Time
16mins
Prep 10 mins
Cook 6 mins

The Italian combination of melon and prosciutto pair nicely in this first-course salad. This recipe was in our local newspaper.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degees.
  2. Arrange prosciutto in a single layer on a baking sheet. Bake at 400 degees for 6 minutes or until crisp.
  3. Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantaloupe, and toss to combine. Place 2 cups salad on each of 6 plates, and top each serving with about 2 teaspoons prosciutto. Sprinkle each serving with 1 teaspoon almonds.
Most Helpful

Very nice salad, we enjoyed it so much!

Trinkets June 22, 2008