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

Name: Nectarine, Prosciutto, and Belgian Endive Salad With Honey-Thyme Vinagrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ripe nectarines; 6 ounces sliced prosciutto; 6 heads Belgian endive, stems removed and discarded; 1 bunch arugula, de-stemmed and washed; 8 mint leaves cut into a chiffonade; 1 bunch minced chives; 1 minced shallot; A 1/4 cup chopped Marcona (toasted almonds may be substituted) almonds; 1/3-cup extra virgin olive oil; 2 tablespoons lavender honey; 3 tablespoons Meyer Lemon juice; 1 sprig of thyme; 1-tablespoon Dijon mustard

Servings: persons

7 ripe nectarines
6 ounces sliced prosciutto
6 heads Belgian endive, stems removed and discarded
1 bunch arugula, de-stemmed and washed
8 mint leaves cut into a chiffonade
1 bunch minced chives
1 minced shallot
A 1/4 cup chopped Marcona (toasted almonds may be substituted) almonds
1/3-cup extra virgin olive oil
2 tablespoons lavender honey
3 tablespoons Meyer Lemon juice
1 sprig of thyme
1-tablespoon Dijon mustard

1
Cut the Nectarines to remove the pit.
2
Place the pits and one chopped nectarine into a saucepan with 2 cups water and A 1/2 cup sugar.
3
Bring to a boil and reduce by three quarters to make a nectarine syrup, strain.
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
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
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
Arrange attractively on six individual plates, drape the proscuitto over and garnish with the arugula leaves, remaining mint chiffonade and the chopped almonds.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 ripe nectarines, 6 ounces sliced prosciutto, 6 heads Belgian endive, stems removed and discarded, 1 bunch arugula, de-stemmed and washed, and more.

Yes, Nectarine, Prosciutto, and Belgian Endive Salad With Honey-Thyme Vinagrette Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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