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      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 bacon2 tablespoons shallots, chopped2 tablespoons white-wine vinegar 1/2 teaspoon Dijon mustardSalt and black pepper2 ripe nectarines6 ounces baby spinach 1/2 cup chopped toasted pecansTIP: 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.