4 thin slices prosciutto (about 1.5 ounces), 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 freshly ground black pepper |
12 cups torn escarole (about 1 1/4 pounds) |
2 cups torn radicchio (about 4 ounces) |
2 cups cubed peeled honeydew melon |
2 cups cubed peeled cantaloupe |
2 tablespoons sliced almonds, toasted |