Spinach Salad With Nectarines Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Steps:

• In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
• When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
• Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.

Steps:

• Combine the vinegar and the chopped nectarines in a small saucepan and cook over very low heat for about 2 hours, or until the fruit is softened and combined.
• Keep warm When the vinaigrette is done, prepare the salad.
• Tear the spinach into bite sized pieces.
• Heat a small saute pan and add 1 Tbs of butter.
• Saute the shallot in the butter until softened.
• Add the vinegar and sugar and cook over moderater heat until reduced to half.
• Add the nectarines and remaining butter.
• Stir with a whisk to emulsify.
• Season with salt and pepper In a large salad bowl, toss the spinach with the warm vinaigrette.
• Spinach should wilt slightly.
• Divid into 4 portions and garnish with nectarine slices.