Summer salad

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Old 15-Jun-2012
Summer salad

10oz. mixed greens
1 white nectarine, cut into bite sized pieces
cup sliced candid pecans, lightly toasted
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon honey

- 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.

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