 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|