Escarole Salad With Melons and Crispy Prosciutto

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

• Ready In: 16 mins
• 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

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.