Escarole Salad with Melons and Crispy Prosciutto

Ingredients

• 4 thin slices prosciutto (about 1.5 ounces), coarsely chopped
• 2 tablespoons sliced almonds, toasted
• 2 cups cubed peeled honeydew melon
• 1 tablespoon red wine vinegar
• 2 tablespoons balsamic vinegar
• ¼ teaspoon salt
• 3 tablespoons minced shallots
• + 5 more ingredients
• • 1 ½ teaspoons extra virgin olive oil
  • 2 cups cubed peeled cantaloupe
  • 2 cups torn radicchio (about 4 ounces)
  • 12 cups torn escarole (about 1 1/4 pounds)
  • ¼ teaspoon freshly ground black pepper

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 (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantalo...

View full recipe at My Recipes