Escarole Salad With Melons and Crispy Prosciutto

Prep Time: 10 Minutes

Cook Time: 6 Minutes

Ready In: 16 Minutes

Servings: 6

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

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.

By RecipeOfHealth.com