Honey-Thyme Summer Salad
James Carrier
How to Make It
Step 1
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.
Step 2
2
Whisk lemon juice and mustard into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.
Step 3
3
Slice remaining nectarines and combine in a large bowl with endive, chives, and shallot. Gently mix in dressing.
Step 4
4
Divide salad among six plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, arugula, and almonds.
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
Step 1
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.
Step 2
2
Whisk lemon juice and mustard into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.
Step 3
3
Slice remaining nectarines and combine in a large bowl with endive, chives, and shallot. Gently mix in dressing.
Step 4
4
Divide salad among six plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, arugula, and almonds.
