Prep 15 mins
Cook 5 mins
You can substitute walnuts or almonds in place of the pecans and use bacon or ham in place of the prosciutto. You could also use whatever greens you prefer. I like spring mix. This recipe is from Cooking Light magazine.
- 1⁄4 cup powdered sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground red pepper
- 1⁄3 cup pecan halves
- cooking spray
- 3 tablespoons finely chopped shallots
- 3 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 12 ounces fresh Baby Spinach (about 12 cups)
- 2 nectarines, each cut into 1/4 inch wedges (about 3/4 pound)
- 1⁄4 cup very thin slices prosciutto, coarsely chopped (about 2 ounces)
- Preheat oven to 350°F.
- To prepare pecans, combine first 5 ingredients in as mall bowl.
- Rinse pecans with cold water and drain (do not allow pecans to dry).
- Add pecans to the suar mixture and toss well to coat.
- Arrange on a jelly roll pan coated with cooking spray.
- Bake at 350°F for 10 minutes, stirring occasionally.
- Coarsely chop pecans.
- Set aside.
- To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
- To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add prosciutto; saute 5 minutes or until crisp, and finely chop.
- Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
- Sprinkle with the pecans and prosciutto.