Escarole Salad with Melons and Crispy Prosciutto Recipe

Escarole Salad with Melons and Crispy Prosciutto Recipe

  • 4 thin slices prosciutto, 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 freshly ground black pepper
  • 12 cups torn escarole
  • 2 cups torn radicchio
  • 2 cups cubed honeydew melon
  • 2 cups cubed cantaloupe
  • 2 tablespoons sliced almonds, toasted
  1. Preheat oven to 400 degrees F.
  2. Arrange prosciutto in a single layer on a baking sheet. Bake at 400 degrees F for 6 minutes or until crisp.
  3. Combine shallots and next 5 ingredients in a large bowl, stirring with a whisk. Add escarole and radicchio; toss to coat. Add honeydew and cantaloupe; toss well.
  4. Place 2 cups escarole mixture on each of 6 plates; top each serving with about 2 teaspoons prosciutto. Sprinkle each serving with 1 teaspoon almonds.
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