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Cantaloupe and Radicchio Salad
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Boil the vinegar in a small saucepan over medium-high heat until reduced by half, about 3 minutes. Cool slightly.

Toast the pine nuts in a small, dry skillet over medium heat, stirring often, until golden brown, about 3 minutes.

Whisk together the reduced vinegar, olive oil, 1/4 teaspoon salt and a few grinds of pepper.

Toss the cantaloupe, radicchio, mint and toasted pine nuts together in a wide, shallow bowl. Drizzle with the vinaigrette. Toss again right before serving.

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