SUMMER

Spinach and Nectarine Salad with Pecans and Warm Bacon Vinaigrette

Tired of the same old tossed green salad? Wake up your taste buds with this fun flavor combination.

Serves 4–6

6 slices bacon

2 tablespoons shallots, chopped

2 tablespoons white-wine vinegar

½ teaspoon Dijon mustard

Salt and black pepper

2 ripe nectarines

6 ounces baby spinach

½ cup chopped toasted pecans

1. In a large heavy skillet, cook bacon until crisp. Transfer to a paper towel–lined plate; crumble. Drain off 3 tablespoons of the drippings into a small bowl. Add shallots, vinegar, mustard, salt and pepper; whisk until blended. (Discard remaining drippings.)

2. Over a large serving bowl, cut nectarines into 1-inch chunks. Spoon out about 1 tablespoon of juice released from slicing; whisk into bacon dressing. In the same large bowl, toss nectarines (and any remaining juice) with spinach and pecans. Pour dressing over salad. Add bacon; toss to combine.

TIP: Make this salad in summertime, when nectarines are ripest.