Nectarine and Fig Summer Salad with Crispy Pancetta
Ingredients
- 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
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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