Cantaloupe and Radicchio Salad

Name: Cantaloupe and Radicchio Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1/3 cup balsamic vinegar; 1/4 cup pine nuts; 1/4 cup olive oil; Kosher salt and freshly ground black pepper; 1 small cantaloupe, cut into 1-inch pieces; 1/2 head radicchio, cored and cut into 1-inch pieces; 1/3 cup torn fresh mint leaves

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

Ingredients

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1/3 cup balsamic vinegar

1/4 cup pine nuts

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 small cantaloupe, cut into 1-inch pieces

1/2 head radicchio, cored and cut into 1-inch pieces

1/3 cup torn fresh mint leaves

Directions

Watch how to make this recipe.

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.