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.
Servings: 6
Time preparation: 10 min.
Time total: 16 min.