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Honey-Thyme Summer Salad

James Carrier
Yield Makes 6 main-dish servings

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. Whisk lemon juice and mustard into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.

  3. Slice remaining nectarines and combine in a large bowl with endive, chives, and shallot. Gently mix in dressing.

  4. Divide salad among six plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, arugula, and almonds.