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Recipe courtesy of Valerie Bertinelli
Cantaloupe and Radicchio Salad
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
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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