Ingredients
Salt & Pepper To Taste
Salt & Pepper To Taste
3 tbsps Balsamic Vinegar
2 tbsps Extra Virgin Olive Oil
1 Small Package Organic Wild Arugula
1 Small Package Organic Baby Spinach
1 Jar Herbed Artichoke Hearts (Drained)
1 Red Onion
2 cups Pecans (Toasted & Salted)
8 ozs Lavender Goat Cheese
4 Nectarines (2 White & 2 Yellow)
Step by step
Pre-heat oven to 350 and spread pecans on a sheet tray and toast for 5 minutes. Sprinkle with sea salt, turn oven off and let pecans cool in the oven while preparing other ingredients.
Drain and quarter the artichoke hearts and toss in a medium bowl with the sliced Nectarines. Using the KitchenAid® Spiralizer Attachment, spiralize one red onion. Trim the spirals every 4 inches. Add onion spirals to bowl with nectarines and artichoke hearts. Drizzle the olive oil and balsamic over the ingredients in the bowl and season with salt and pepper.Once the pecans have cooled, crush gently between your hands into the bowl (reserving some for the top of the salad).
Add spinach and arugula leaves and top with the lavender goat cheese crumbles. Gently toss the salad making sure not to break the spiraled onions. Once combined, top with remaining pecans and serve.