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Escarole Salad With Melons and Crispy Prosciutto

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“The Italian combination of melon and prosciutto pair nicely in this first-course salad. This recipe was in our local newspaper.”
READY IN:
16mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degees.
  2. Arrange prosciutto in a single layer on a baking sheet. Bake at 400 degees for 6 minutes or until crisp.
  3. 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.

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