Escarole Salad With Melons and Crispy Prosciutto

Name: Escarole Salad With Melons and Crispy Prosciutto
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 6 serving(s)
Ingredients: 4 slices prosciutto (thin and coarsely chopped); 3 tablespoons minced shallots; 2 tablespoons balsamic vinegar; 1 tablespoon red wine vinegar; 1 1/2 teaspoons extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 12 cups torn escarole (about 1 1/4 lbs.); 2 cups torn radicchio (about 4 ounces); 2 cups cubed peeled cantaloupe; 2 tablespoons sliced almonds, toasted

Submitted by Judith N.

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

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Ready In:: 16mins
Ingredients:: 11
Serves:: 6

ingredients

4 slices prosciutto (thin and coarsely chopped)
3 tablespoons minced shallots
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 ¹⁄₂ teaspoons extra virgin olive oil
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
12 cups torn escarole (about 1 1/4 lbs.)
2 cups torn radicchio (about 4 ounces)
2 cups cubed peeled cantaloupe
2 tablespoons sliced almonds, toasted

directions

Preheat oven to 400 degees.
Arrange prosciutto in a single layer on a baking sheet. Bake at 400 degees for 6 minutes or until crisp.
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.