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Nectarine, Prosciutto & Endive Salad

 Nectarine, Prosciutto & Endive Salad
This tasty combo of fresh ingredients works really well together. The sweet dressing helps make this salad refreshing and addicting. —Laurel Leslie, Sonora, California
9 ServingsPrep: 50 min. + cooling

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,

2 of 2

Nectarine, Prosciutto & Endive Salad (continued)

Directions (continued)

  • 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.