Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 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 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
Directions[]
- Preheat oven to 400°.
- Arrange prosciutto in a single layer on a baking sheet.
- Bake at 400° for 6 minutes or until crisp.
- Combine shallots and next 5 ingredients 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.
Yield: 6 servings