Ingredients
- 3 tablespoons pine nuts
- 3/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- Salt and freshly ground pepper
- 2 large heads lettuce (such as Boston and red leaf)
- torn into pieces
- 1 cantaloupe
- cut into 1-inch pieces
- 10 small fresh figs
- quartered
- 8 ounces thinly sliced Serrano ham
- 1 cup small basil leaves
- 1/4 cup chives
- cut into 2-inch pieces
Instructions
- Preheat the oven to 350.
- Put the pine nuts in a pie plate and toast in the oven about 7 minutes, or until golden.
- Whisk together the olive oil and vinegar.
- Season with salt and pepper.
- Just before serving, toss the lettuce with 1/3 cup of the dressing, reserving the rest to pass with the salad.
- Arrange the lettuce on a large platter.
- Top with the cantaloupe, figs and ham.
- Garnish with the basil leaves, chives and pine nuts.
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