| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 160 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 274 mg |
| Serving Size | 1 of 6 servings |
| Calories | 160 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 274 mg |
Reviews
Delicious – ate this for dinner tonight. Added a little prosciutto and feta cheese to add a little protein and very very good
I liked this recipe! Very light and refreshing. I did feel like we needed to add a touch of salt to finish it, but other than that, it was great as is.