Dressing:
1 Tablespoon finely chopped or grated shallot (or sweet onion)
1 teaspoon Dijon mustard
1 teaspoon orange, apricot, or peach jam
1/8 teaspoon salt
2 Tablespoons lemon juice
3 tablespoons olive oil
Combine all ingredients except the olive oil. Allow to sit while you assemble the rest of the salad.
8 cups spring mix
2 ripe nectarines
½ cup shaved Parmesan cheese (Pecorino Romano or Asiago will substitute)
Hard cheeses are best shaved with a vegetable peeler
Fresh ground pepper to taste
Cut the nectarines into wedges and set aside.
Finish the dressing by whisking the oil into the lemon juice mixture. This can also be mixed by shaking vigorously in a small sealed container.
Toss the greens in the dressing until well coated. Divide into 4 portions on individual salad plates. Arrange nectarine sections on top of salads Sprinkle with cheese shavings and pepper to taste.
Serve immediately.
