Spinach and Nectarine Salad with Pecans and Warm Bacon Vinaigrette
Spinach and Nectarine Salad with Pecans and Warm Bacon Vinaigrette from Susan Mallery's Fool's Gold Cookbook
Serves 4 –6
6 slices bacon
2 tablespoons shallots, chopped
2 tablespoons white-wine vinegar
½ teaspoon Dijon mustard
Salt and black pepper
2 ripe nectarines
6 ounces baby spinach
½ cup chopped toasted pecans
TIP: Make this salad in summertime,
when nectarines are ripest.
1. In a large heavy skillet, cook bacon until crisp. Transfer to a paper towel–lined plate; crumble. Drain off 3 tablespoons of the drippings into a small bowl. Add shallots, vinegar, mustard, salt and pepper; whisk until blended. (Discard remaining drippings.)
2. Over a large serving bowl, cut nectarines into 1-inch chunks. Spoon out about 1 tablespoon of juice released from slicing; whisk into bacon dressing. In the same large bowl, toss nectarines (and any remaining juice) with spinach and pecans. Pour dressing over salad. Add bacon; toss to combine.