Escarole Salad With Melons And Crispy Prosciutto

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.