Honey-Thyme Summer Salad

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

Step 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

Whisk lemon juice and mustard into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.

Step 3

Slice remaining nectarines and combine in a large bowl with endive, chives, and shallot. Gently mix in dressing.

Step 4

Divide salad among six plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, arugula, and almonds.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 381Calories from Fat 54

% Daily Value *
Total Fat 23g36%

Saturated Fat 3.3g17%
Cholesterol 23mg8%
Sodium 597mg25%
Total Carbohydrate 37g13%

Dietary Fiber 6.7g27%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Honey-Thyme Summer Salad