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
Directions:
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.
