- 7 firm-ripe nectarines (6 oz. each), rinsed
- 3 tablespoons honey
- 2 sprigs (5 in.) thyme, rinsed, plus 2 tablespoons thyme leaves
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- 6 heads Belgian endive (1 1/2 lb. total), leaves separated
- 1/2 cup sliced fresh chives
- 2 tablespoons minced shallot
- 6 ounces thin-sliced prosciutto
- 1 1/2 cups arugula leaves
- 1/2 cup chopped toasted almonds
- calories 381
- caloriesfromfat 54 %
- protein 13 g
- fat 23 g
- satfat 3.3 g
- carbohydrate 37 g
- fiber 6.7 g
- sodium 597 mg
- cholesterol 23 mg
How to Make It
Pit nectarines, reserving pits; coarsely chop one nectarine. In a 2- to 3-quart pan over high heat, combine pits and chopped nectarine with honey, thyme sprigs, and 2 cups water. Boil, stirring occasionally, until liquid is reduced to 1/3 cup, about 20 minutes; pour through a fine strainer into a glass measure. Let syrup cool about 10 minutes.
Whisk lemon juice and mustard into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.
Slice remaining nectarines and combine in a large bowl with endive, chives, and shallot. Gently mix in dressing.
Divide salad among six plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, arugula, and almonds.