Hi Y’all! Today is such a big day for us. Tonight we have parent orientation at our local elementary school. Our daughter Minda is going to have her official first day of school in only 12 more days. She is so excited, and I am excited for her too, this also comes mixed with the typical parental feeling that your baby is growing up too fast. So cliche, yet so true.
Anyway, I will quit boring you with all of the mommy emotional stuff and get onto what is really juicy, NECTARINES! I just love em! We bought a bunch the other day, so I threw them together with some baby spinach, balsamic vinaigrette, local pecans and Gorgonzola. It was one of those moments when I honestly felt like, “I have nothing to fix, so I’ll just throw a few things in a bowl.” The combo turned out perfect though, so I figured I would share! This recipe makes two big entree sized salads.
You will need:
- 5 packed cups baby spinach
- 2 nectarines, pitted and thinly sliced
- ½ cup raw pecans, coarsely chopped
- ½ cup Gorgonzola, crumbled
- 1/8 cup balsamic vinegar
- 1/8 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Sea salt and fresh cracked black pepper
In an oven preheated to 400° F, toast the pecans for about 5 minutes. In a large salad bowl, whisk together balsamic vinegar, pecan oil, Dijon mustard, and a pinch of salt and pepper. Add the spinach to the bowl and toss to coat. Top with the pecans, nectarines, and Gorgonzola.
Similar but different: