I adapted this recipe to give it some deeper flavor. A great light summer salad. The prosciutto and nectarines are awesome together!Adapted from Eating Well
Ingredients:
~2 tbs. lemon juice
~1 tbs. finely chopped shallot (I put it in the mini food processor and let it chop for me)
~1 tsp. Dijon mustard (I used a cherry mustard we had on hand)
~1 tbs. honey
~1/8 tsp. salt
~2 tbs. peach nectar
~3 tbs. olive oil
~1 head lettuce of your choice (we had a red leaf lettuce that came in our weekly farm tote)
~3 ripe nectarines cut into wedges
~1/2 cup shaved Parmesan cheese (grate it off a parmesan block - it has so much more flavor than buying it already shredded!)
~4 slices prosciutto, torn into pieces
~1/2 tbs. fresh mint
1. Whisk together lemon juice, shallot, mustard, honey, salt, and nectar until combined. Whisk in olive oil. Set aside
2. I build salads in individual bowls instead of one big bowl, so I layered the lettuce, nectarines, and prosciutto in a bowl and topped with the dressing, parmesan cheese, and mint.
3. Enjoy!
