Sure, it’s cold outside, but a beautiful looking and, better yet, tasting salad will complement any meal you are serving for dinner. This one is a winner!
- 1 tbsp. balsamic vinegar
- 2 tsp. fresh lime juice
- pinch of sea salt
- 3 tbsp. olive oil
- 4 firm-ripe nectarines
- 24 thin slices of pancetta
- 2 tbsp. olive oil
- 2 1/2 oz. crumbled ricotta salata (any Italian store or specialty cheese store
- 6 oz. baby spinach (about 5 1/2 cups)
- coarsely ground black pepper (to taste)
Whisk together vinegar, lime juice and salt. Add the olive oil in a stream, whisking until emulsified.
Cut the nectarines in 6 pieces and wrap each wedge with a slice of pancetta. Heat the remaining oil in a skillet and when hot, but not smoking, cook the fruit in 2 batches until the pancetta is cooked on all sides (about 5 minutes).
Transfer to a plate and cover with tin foil loosely. Divide the spinach on 8 plates, divide the fruit onto the plates and drizzle with the dressing and ricotta sala and pepper,