2 nectarines, each cut into 1/4-inch wedges (about 3/4 pound)
How to Make It
Preheat oven to 350°.
To prepare pecans, combine first 5 ingredients in a small bowl. Rinse pecans with cold water; drain (do not allow pecans to dry). Add pecans to the sugar mixture, and toss well to coat. Arrange pecan mixture on a jelly roll pan coated with cooking spray. Bake at 350° for 10 minutes, stirring occasionally. Coarsely chop pecans. Set aside.
To prepare vinaigrette, combine the shallots and next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add prosciutto; sauté 5 minutes or until crisp, and finely chop. Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat. Sprinkle with the pecans and prosciutto.
This is an excellent combination of salty, sweet, tangy, and nutty. Perfect for company. I think you could riff off of this salad in any number of ways, as long as you keep a salty, crispy meat, a tangy fruit, and the spiced nuts.
I have made this salad several times. Some exactly as written and in many other varieties. It has always been wonderful. go ahead and exchange I'm sure you will love it. Make extra spicy nuts to save for snacks they are fabulous.
Don't know if I should even review this recipe! I didn't have prosciutto so used bacon. Didn't have spinach, but I had very fresh spectrum greens. No pecans so I used walnuts. No shallots so I used red onion. No nectarines but I had just been given several clemantines.
So did it work anyway? Well YES! Especially loved the spicy candied walnuts, YUMMMM!
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