Escarole Salad With Melons And Crispy Prosciutto
The italian combination of melon and prosciutto pair nicely in this first-course salad. this recipe was in our local newspaper.
Steps
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 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.
Ingredients
prosciutto, shallots, balsamic vinegar, red wine vinegar, extra virgin olive oil, salt, fresh ground black pepper, escarole, radicchio, cantaloupe, sliced almonds