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Escarole Salad With Melons And Crispy Prosciutto

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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

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