Spinach Salad with Nectarines and Spicy Pecans

Spinach Salad with Nectarines and Spicy Pecans
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¾ teaspoon salt
  • Salad:
  • 2 teaspoons extravirgin olive oil
  • 1/3 cup pecan halves
  • 2 nectarines, each cut into 1/4-inch wedges (about 3/4 pound)
  • 1 teaspoon Dijon mustard
  • Cooking spray
  • + 34 more ingredients
    • Salad:
    • 1/3 cup pecan halves
    • ¼ teaspoon ground allspice
    • 3 tablespoons finely chopped shallots
    • ¼ teaspoon ground allspice
    • ½ teaspoon salt
    • 2 (6-ounce) packages fresh baby spinach (about 12 cups)
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon freshly ground black pepper
    • Cooking spray
    • 2 teaspoons extravirgin olive oil
    • 1 teaspoon sugar
    • 2 nectarines, each cut into 1/4-inch wedges (about 3/4 pound)
    • ¾ cup very thin slices prosciutto, coarsely chopped (about 2 ounces)
    • 1/8 teaspoon ground nutmeg
    • ¼ cup powdered sugar
    • ½ teaspoon salt
    • 3 tablespoons finely chopped shallots
    • 3 tablespoons balsamic vinegar
    • Pecans:
    • 1 teaspoon Dijon mustard
    • 2 (6-ounce) packages fresh baby spinach (about 12 cups)
    • 1/8 teaspoon ground red pepper
    • 2 teaspoons fresh lemon juice
    • ¼ cup powdered sugar
    • Pecans:
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground red pepper
    • 3 tablespoons balsamic vinegar
    • 1 teaspoon sugar
    • ¾ teaspoon salt
    • Vinaigrette:
    • Vinaigrette:
    • ¾ cup very thin slices prosciutto, coarsely chopped (about 2 ounces)

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 m...

View full recipe at My Recipes

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