I'm dreamily eating my way through pounds of nectarines courtesy of my sweet mother-in-law, who grew up on an orchard in NE Nebraska, and basically knows a thing or two picking perfectly ripe fruit.
This salad came together easily, with some leftover grilled chicken, toasted pecans, Feta, and the nectarines. It tastes sweet and clean, with a perky hit from the Maple-Dijon vinaigrette. I do prefer to use yellow nectarines over white because the flavor is sharper, compared white's softness. But if you prefer white nectarines or even peaches, go with that.
"Toast the pecans in a dry pan over medium heat for 5 minutes or until you can smell them."
Notes: Maple syrup is pure, organic. Dijon mustard is Trader Joe's.
NECTARINE, CHICKEN & PECAN SALAD WITH MAPLE-DIJON VINAIGRETTE
Ingredients: 1 nectarine-sliced, 1 cup chopped grilled chicken, 1/3 cup whole pecans, 1 tbsp. crumbled Feta cheese, 3 cups mixed greens. For the vinaigrette: 1/4 cup olive oil, 1 tbsp. maple syrup, 2 tsp. Dijon mustard, 1 tsp. apple cider vinegar, pinch of sea salt and pepper
1. Toast pecans in a dry pan over medium heat for 5 minutes, or until you can smell them. Set aside.
2. Wash and dry greens, pat dry, then lay on plate. Layer over nectarines, chicken, and Feta.
3. Make the vinaigrette by whisking ingredients together until emulsified, or shake up in a jar. Drizzle lightly over the salad, toss. Add pecans.