Insalata di Radicchio e Fagioli con Prosciutto Croccante

In a cold non-stick skillet, lay out the slices of prosciutto. Turn the heat to medium and cook until the fat renders and the edges turn deep crimson and crisp, about 3-4 minutes. Remove the prosciutto and crumble into large shards.

Using the same pan with the rendered prosciutto fat, add the minced shallots and sauté for 1 minute until fragrant. Add the halved grape tomatoes and cook until they just begin to burst and soften, about 2 minutes.

Add the pre-cooked white beans to the pan, tossing gently to coat in the aromatic oils and warm through for 3 minutes.

Remove from heat and stir in the raw, shredded radicchio; the residual heat will wilt the leaves slightly while keeping their distinct crunch and bitter bite.

Plate the warm bean and tomato mixture in a shallow bowl. Top with the crispy prosciutto shards. Drizzle with a final touch of fresh olive oil to emulsify the juices. Serve immediately while the contrast of hot, savory beans and cold, crisp radicchio is at its peak.