Spinach and Nectarine Salad
with Pecans and Warm Bacon Vinaigrette
Tired of the same old tossed green salad?
Wake up your taste buds with this fun flavor combination.
Serves 4 –6
- 6 slices bacon
- 2 tablespoons shallots, chopped
- 2 tablespoons white-wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and black pepper
- 2 ripe nectarines
- 6 ounces baby spinach
- 1/2 cup chopped toasted pecans
- In a large heavy skillet, cook bacon until crisp. Transfer to a paper towel-lined plate; crumble. Drain off 3 tablespoons of the drippings into a small bowl. Add shallots, vinegar, mustard, salt and pepper; whisk until blended. (Discard remaining drippings.)
- Over a large serving bowl, cut nectarines into 1-inch chunks. Spoon out about 1 tablespoon of juice released from slicing; whisk into bacon dressing. In the same large bowl, toss nectarines (and any remaining juice) with spinach and pecans. Pour dressing over salad. Add bacon; toss to combine.
I have made this salad and I used peaches instead of Nectarines they are softer in TEXAS most of the spring and summer. I also used toasted pecans with honey and they made the salad a tiny bit sweet with the tangy vinegar. Its a wonderful salad and you can also eat it as a meal instead of just a side salad its that yummy. There are many easy salads and meals in the cookbook and also I found that I had most of the items in my spice cabinet. The best part of cooking is you can add your own designer touch to make it just yours if your looking for a small twist on your meal.
Happy Cooking to one and all ~~