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Ingredients

• 7 ripe nectarines
• 6 ounces sliced prosciutto
• 6 heads Belgian endive, stems removed and discarded
• 1 bunch arugula, de-stemmed and washed
• 8 mint leaves cut into a chiffonade
• 1 bunch minced chives
• 1 minced shallot
• ¼ cup chopped Marcona (toasted almonds may be substituted) almonds
• 1/3-cup extra virgin olive oil
• 2 tablespoons lavender honey
• 3 tablespoons Meyer Lemon juice
• 1 sprig of thyme
• 1-tablespoon Dijon mustard

Description

Serves 6 Cut The Nectarines To Remove The Pit. Place The Pits And One Chopped Nectarine Into A Saucepan With 2 Cups Water And ½ Cup Sugar. Bring To A Boil And Reduce By Three…

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