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Nectarine and Fig Summer Salad with Crispy Pancetta

5 from 2 votes
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  • 4 cups spring greens
  • 2 cups baby arugula
  • 8 slices of pancetta, fried
  • 2 nectarines, sliced
  • 1 cup fresh figs, quartered
  • 4 ounces goat cheese, crumbled
  • 1 avocado, sliced
  • 3 tablespoons chopped pistachios
  • a pinch of salt and pepper

nectarine vinaigrette

  • 1 large nectarine, peeled and cubed
  • 1/4 cup golden balsamic vinegar
  • 2 teaspoons honey
  • 1 garlic clove, freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil


  • 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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