Cantaloupe and Radicchio Salad

  • 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


Step 1

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

Step 2

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

Step 3

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

Step 4

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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