Cantaloupe and Radicchio Salad2014-04-03
- Yield : 6 servings
- Cook Time : 20m
- Ready In : 20m
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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
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.