Nectarine, Prosciutto, and Belgian Endive Salad With Honey-Thyme Vinagrette Recipe

1. 1

   Cut the Nectarines to remove the pit.

2. 2

   Place the pits and one chopped nectarine into a saucepan with 2 cups water and A 1/2 cup sugar.

3. 3

   Bring to a boil and reduce by three quarters to make a nectarine syrup, strain.

4. 4

   Place the thyme sprig, honey and olive oil into a sauce pan and bring up to a low heat, do not boil, allow to steep for about 20 minutes (the burner may be turned off after the mixture comes up to a simmer) and then strain.

5. 5

   Combine the nectarine syrup, and the lemon juice in a bowl with the mustard and combine with a whisk, slowly add in the olive oil and season to taste with salt and pepper.

6. 6

   Slice the nectarines and place into a bowl with the Belgian endive leaves, one half of the mint, chives and shallots, dress with the vinaigrette and season with salt and pepper.

7. 7

   Arrange attractively on six individual plates, drape the proscuitto over and garnish with the arugula leaves, remaining mint chiffonade and the chopped almonds.

* Per serving · 4 servings · Values may vary.