on the menu: white nectarine salad

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