Spinach Salad with Nectarines and Spicy Pecans

By Bostoncook

CL, 9/03

Ingredients

• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cayenne
• 1/3 cup pecan halves
• 3 tablespoons minced shallot
• 3 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup prosciutto, sliced very thin, optional, or use turkey bacon
• 2 packages baby spinach, 6-ounce, about 12 cups total
• 2 nectarines, 1/4" wedges

Details

Servings 12

Preparation

Step 1

1. Heat oven to 350.

2. Combine sugar-cayenne.

3. Rinse pecans in cold water, drain, but don't allow to dry. Toss with sugar to coat. Place on sprayed pan, bake 10 mins, stirring occasionally. Coarsely chop.

4. Combine shallots-pepper, whisk well.

5. Saute prosciutto 5 mins, or until crisp. Finely chop.

6. Toss spinach, nectarines, and dressing. Sprinkle with pecans and prosciutto.

Notes: Excellent