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Spinach Salad with Nectarines and Pecans
Ingredients
  • subheading: For the salad:
  • 10 ounces fresh baby spinach 2 to 3 handfuls per person
  • 1 large nectarine pitted and sliced
  • ½ cup candied pecans
  • subheading: For the dressing:
  • ¼ cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp smooth or whole-grain Dijon mustard
  • pinch kosher salt
  • a few turns freshly-ground black pepper
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