Nectarine and Fig Summer Salad with Crispy Pancetta
The recipe Nectarine and Fig Summer Salad with Crispy Pancetta can be made in around 35 minutes. Watching your figure? This gluten free recipe has 1169 calories, 28g of protein, and 91g of fat per serving. For $9.38 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. The Fourth Of July will be even more special with this recipe. 89 people were glad they tried this recipe. It works well as a main course. A mixture of avocado, nectarines, pistachios, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by How Sweet Eats. Overall, this recipe earns a super spoonacular score of 92%. Similar recipes include Fig Summer Salad, Spinach Salad With Crispy Pancettan And Toasted Walnuts, and Winter Kale + Crispy Pancetta Salad with Bleu Cheese Toasts.
Servings: 2
Ingredients:
1 avocado, sliced
2 cups baby arugula
1/4 cup golden balsamic vinegar
1 cup fresh figs, quartered
1 garlic clove, freshly grated
4 ounces goat cheese, crumbled
4 cups spring greens
2 teaspoons honey
1 large nectarine, peeled and cubed
nectarine vinaigrette
2 nectarines, sliced
1/3 cup olive oil
8 slices of pancetta, fried
1/4 teaspoon pepper
3 tablespoons chopped pistachios
1/4 teaspoon salt
a pinch of salt and pepper
Equipment:
bowl
food processor
blender
whisk
Cooking instruction summary:
Add the greens and arugula to a large bowl and season with a bit of salt and pepper. Add the pancetta, sliced nectarines, figs, goat cheese, avocado and pistachio to the greens and toss as desired. Dress with the nectarine vinaigrette!nectarine vinaigretteAdd the nectarine cubes to a blender or food processor and blend until completely pureed. I have a vitamix and it purees it completely, but if your blender leaves some chunks, you can add a little water to the blender, blend it and then strain out the juice. Combine the nectarine puree, vinegar, hoey, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Step by step:
1. Add the greens and arugula to a large bowl and season with a bit of salt and pepper.
2. Add the pancetta, sliced nectarines, figs, goat cheese, avocado and pistachio to the greens and toss as desired. Dress with the nectarine vinaigrette!nectarine vinaigrette
3. Add the nectarine cubes to a blender or food processor and blend until completely pureed. I have a vitamix and it purees it completely, but if your blender leaves some chunks, you can add a little water to the blender, blend it and then strain out the juice.
4. Combine the nectarine puree, vinegar, hoey, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Nutrition Information:
covered percent of daily need
