Summer salad season is in full swing. The farmers market is overflowing with tons of salad goodies; strawberries, peaches, cherries and more – I’m in heaven! This last weekend I went to the farmers market and picked up everything for this recipe. It’s easy, I promise! Enjoy and bon appétit friends! Ingredients
10oz. mixed greens 1 white nectarine, cut into bite sized pieces ¼ cup sliced candid pecans, lightly toasted 2 tablespoons white wine vinegar 4 tablespoons extra virgin olive oil 1 tablespoon honey Directions
– Place the sliced pecans in a skillet over low heat to toast for about 4 to 6 minutes. – At the bottom of a large salad bowl pour in the white wine vinegar and mix in honey. Whisk the ingredients together. Then slowly drizzle the 4 tablespoons of olive oil into the bowl. – Then cut the white nectarine into bite sized slices and add salad bowl. Gently toss until coated and add in mixed greens. – Once the greens are coated, top the salad with the toasted pecans. Finish it off with a dash of sea salt and pepper. Recipe and photos by Caitlin Flemming