This salad is the perfect combination of sweet and salty, and a unique way to use one of summer’s best stone fruits.
Baby Greens with Nectarines and Maple Bacon
1 bag mixed baby greens
2 small nectarines, sliced
3 pieces Maple Bacon (or regular bacon, just follow instructions below)
2 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp extra virgin olive oil
salt & pepper
Preheat oven (or even better, toaster oven) to 425. Place bacon on a foil-lined baking sheet and bake for ~15 minutes (less if toaster oven) or until crispy. If using regular bacon, paint some maple syrup on it 10 minutes into the baking. Cool and drain on paper towels. Meanwhile, spread greens out over a platter, then top with sliced nectarines and crumbled bacon. In a separate small bowl, whisk together vinegar, maple syrup, olive oil, and a pinch each of salt & pepper. Drizzle dressing over the salad and toss to coat.
Want another great recipe using ripe, juicy nectarines? You have to try this cake.