Escarole Salad with Melons and Crispy Prosciutto

The Italian combination of melon and prosciutto pair nicely in this first-course salad.

Yield: 6 servings

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  salt
• 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

Preparation

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 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.

Nutritional Information

Calories:

105 (32% from fat)

Fat:

3.7g (sat 0.7g,mono 2.1g,poly 0.6g)

Protein:

3.6g

Carbohydrate:

16.4g

Fiber:

4g

Cholesterol:

4mg

Iron:

1.1mg

Sodium:

228mg

Calcium:

68mg