Peach and Nectarine Salad with Sweet and Spicy Pecans

By Kielian Baird

Serving Size: 3-4 Serving Size: 3-4 

Ingredients:

1. ⅓ cup pecan halves, toasted  

2. 2 tablespoon honey 

3. ½ tsp aleppo pepper 

4. 2 peaches, sliced 

5. 2 nectarines, sliced 

6. 2 red heirloom tomatoes, sliced 

7. 1 red onion, thinly sliced

8. 5 cups red leaf lettuce, torn into bite sized pieces 

9. Salt and pepper, to taste 

10. 3 tablespoons olive oil 

11. 3 tablespoons mascarpone cheese 

12. 1 tablespoon white vinegar 

13. 1 teaspoon balsamic vinegar 

14. 1 teaspoon honey 

15. ¼ cup fresh parsley leaves 

16. 2 tablespoons fresh oregano leaves 

Instructions:

1. In a small pot, over medium heat, bring the honey to a boil. Add pecans into the honey and stir to coat for about 1-2 minutes. Pour the pecans onto a parchment lined baking sheet, in a single layer. Sprinkle aleppo pepper and flakey salt over the nuts, allow to cool and set aside.  

2. In the body of a small blender, add the olive oil, mascarpone, vinegars, honey, salt and pepper. Blend until smooth and set aside. 

3. Place the lettuce in a medium bowl and toss with some of the dressing until desired saturation. Lay the lettuce onto the serving dish and set aside. Add all the fruits and onion into the same bowl and toss with more dressing, lay gently onto the lettuce. Finish with fresh parsley, oregano leaves, and sweet and spicy pecans. 

4. Serve immediately!