Nectarine Salad with Prosciutto, Almonds, Pecorino and Fig Vinaigrette
Liza Hinman, Santi Restaurant
Serves 4
Fig Vinaigrette
1 shallot, finely diced
5 fresh black mission figs, chopped into a paste
¼ cup balsamic vinegar
1 tsp Dijon mustard
1 cup canola vinegar
salt and pepper
Place the shallots in a small bowl, and cover with vinegar. Allow to sit for 5 minutes. Chop the figs into a paste and whisk into the vinegar, and then whisk in the mustard. Slowly whisk in the canola oil. Add a pinch of salt and a few grinds of fresh ground pepper.
Nectarine Salad
~ 5 cups mixed lettuces, washed and dried, such as butter, red leaf, arugula, radicchio, and frisee
6 slices Prosciutto de Parma
1 wedge Pecorino Crotonese (or other artisan pecorino)
3 Tbsp almonds (skin on)
2 yellow nectarines
¼ cup Fig Vinaigrette
salt and pepper
Preheat the oven to 350° F. Clean the lettuces and spin dry. Set aside.
Place the almonds on a tray and toast in the oven 5 minutes, until lightly brown. Let cool and then slice. Remove the pit from 2 nectarines, and cut into wedges.
In a large bowl, add the lettuces and toss with the vinaigrette, a pinch of kosher salt, and 2 grinds of pepper. Place onto your serving platter. Carefully tear the prosciutto into strips, and drape over the greens. Add the wedges of nectarines, and sprinkle with the almonds. Shave strips of the pecorino with a peeler, and place over the top of the salad. Serve immediately
