Honey-Thyme Summer Salad Recipe – Sunset Magazine

Ingredients

• 7 firm-ripe nectarines (6 oz. each), rinsed
• 3 tablespoons honey
• 2 sprigs (5 in.) thyme, rinsed, plus 2 tablespoons thyme leaves
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Salt and pepper
• 6 heads Belgian endive (1 1/2 lb. total), leaves separated
• 1/2 cup sliced fresh chives
• 2 tablespoons minced shallot
• 6 ounces thin-sliced prosciutto
• 1 1/2 cups arugula leaves
• 1/2 cup chopped toasted almonds