Escarole Salad with Melons and Crispy Prosciutto

Escarole Salad with Melons and Crispy Prosciutto
Photo by Photography: Becky-Stayner

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

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