Nectarine, Prosciutto & Endive Salad

• 7 medium nectarines, divided
• 1 cup water
• 1/4 cup sugar
• 3 tablespoons olive oil
• 4-1/2 teaspoons lemon juice
• 4-1/2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1/8 teaspoon salt
• 1/8 teaspoon minced fresh thyme or dash dried thyme
• Dash pepper
• 6 heads Belgian endive, separated into leaves
• 6 cups fresh arugula or baby spinach
• 1/2 pound thinly sliced prosciutto or deli ham, julienned
• 1/3 cup minced chives
• 1/4 cup chopped almonds, toasted
• 1 shallot, finely chopped
• 8 fresh mint leaves, thinly sliced

1. Chop one nectarine; slice remaining nectarines and set aside. Place chopped nectarine in a small saucepan with water and sugar. Bring to a boil; cook until liquid is reduced to 1/4 cup. Strain and discard the solids; cool liquid completely. Whisk in the oil, lemon juice, mustard, honey, salt, thyme and pepper.
2. In a salad bowl, combine the endive, arugula, prosciutto, chives, almonds, shallot, mint and sliced nectarines. Add dressing; toss to coat. Serve immediately.

nectarines, water, sugar, olive oil, lemon juice, mustard, honey, salt, thyme, pepper, endive, fresh arugula, deli ham, chives, almonds, shallot, mint

Taken from www.tasteofhome.com/recipes/nectarine-prosciutto-endive-salad/ (may not work)