Nectarine and Fig Summer Salad with Crispy Pancetta
User Reviews
5
6 reviews
Excellent
Nectarine and Fig Summer Salad with Crispy Pancetta
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 4 cups spring greens
- 2 cups arugula baby
- 8 lices pancetta fried
- 2 nectarine sliced
- 1 cup fig quartered, fresh
- 4 ounces goat cheese crumbled
- 1 avocado sliced
- 3 tablespoons pistachio chopped
- salt a pinch of
- black pepper a pinch of
nectarine vinaigrette
- 1 nectarine peeled and cubed, large
- 1/4 cup golden balsamic vinegar
- 2 teaspoons honey
- 1 garlic freshly grated, clove
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Add the greens and arugula to a large bowl and season with a bit of salt and pepper. Add the pancetta, sliced nectarines, figs, goat cheese, avocado and pistachio to the greens and toss as desired. Dress with the nectarine vinaigrette!
nectarine vinaigrette
- Add the nectarine cubes to a blender or food processor and blend until completely pureed. I have a vitamix and it purees it completely, but if your blender leaves some chunks, you can add a little water to the blender, blend it and then strain out the juice. Combine the nectarine puree, vinegar, hoey, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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