Nectarine, Prosciutto & Endive Salad Recipe

Nectarine, Prosciutto & Endive Salad Recipe photo by Taste of Home

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This tasty combo of fresh ingredients works really well together. The sweet dressing helps make this salad refreshing and addicting. —Laurel Leslie, Sonora, California

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Nectarine, Prosciutto & Endive Salad Recipe

Prep: 50 min. + cooling

Yield: 9 Servings

30 20 50

Ingredients

7 medium nectarines, divided
1 cup water
1/4 cup sugar
3 tablespoons olive oil
4-1/2 teaspoons lemon juice
4-1/2 teaspoons Dijon mustard
1 tablespoon honey
1/8 teaspoon salt
1/8 teaspoon minced fresh thyme or dash dried thyme
Dash pepper
6 heads Belgian endive, separated into leaves
6 cups fresh arugula or baby spinach
1/2 pound thinly sliced prosciutto or deli ham, julienned
1/3 cup minced chives
1/4 cup chopped almonds, toasted
1 shallot, finely chopped
8 fresh mint leaves, thinly sliced

Directions

Chop one nectarine; slice remaining nectarines and set aside. Place chopped nectarine in a small saucepan with water and sugar. Bring to a boil; cook until liquid is reduced to 1/4 cup. Strain and discard the solids; cool liquid completely. Whisk in the oil, lemon juice, mustard, honey, salt, thyme and pepper.
In a salad bowl, combine the endive, arugula, prosciutto, chives, almonds, shallot, mint and sliced nectarines. Add dressing; toss to coat. Serve immediately. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 260 calories, 11 g fat (2 g saturated fat), 22 mg cholesterol, 657 mg sodium, 33 g carbohydrate, 13 g fiber, 13 g protein.

Originally published as Nectarine, Prosciutto & Endive Salad in Taste of Home June/July 2010, p74