Ingredients
- 7 firm-ripe nectarines (6 oz. each), rinsed
- 3 tablespoons honey
- 2 sprigs (5 in.) thyme, rinsed, plus 2 tablespoons thyme leaves
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- 6 heads Belgian endive (1 1/2 lb. total), leaves separated
- 1/2 cup sliced fresh chives
- 2 tablespoons minced shallot
- 6 ounces thin-sliced prosciutto
- 1 1/2 cups arugula leaves
- 1/2 cup chopped toasted almonds
Description
MyRecipes Recommends That You Make This Honey-Thyme Summer Salad Recipe From Sunset
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