Escarole Salad with Melons and Crispy Prosciutto

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

1. Preheat oven to 400°.
2. Arrange prosciutto in a single layer on a baking sheet. Bake at 400° 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.