Sweet ripe nectarines pair with peppery arugula and a hit of salty Parmesan and prosciutto in this outstanding side salad. Source: EatingWell Magazine, May/June 2012

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine lemon juice, shallot, mustard, honey and salt in a large bowl. Whisk in oil until combined. Add arugula and toss to coat. Divide among 4 plates and top with equal portions of nectarine, Parmesan and prosciutto. Serve with a grinding of pepper on top, if desired.



Tip: Shave hard cheeses like Parmesan, Pecorino Romano or Asiago with a vegetable peeler.

Nutrition Facts

211 calories; 14.9 g total fat; 3.3 g saturated fat; 18 mg cholesterol; 634 mg sodium. 332 mg potassium; 13.1 g carbohydrates; 1.9 g fiber; 8 g sugar; 8.4 g protein; 1358 IU vitamin a iu; 13 mg vitamin c; 48 mcg folate; 146 mg calcium; 1 mg iron; 30 mg magnesium; 1 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Great Flavor Great dressing and arugula mix. However there are no cling-free nectarines where I live - trying to slice these resulted in bruised and mushed nectarine chunks nothing like the pretty photo. Next time I will make this with cling-free peaches for easy slicing! Cons: Not possible to slice nectarines! Read More
Rating: 4 stars
Amazing Dressing I tried this the other night for my boyfriend and we both really liked it. Unfortunately the nectrarines weren't ripe so they weren't too tasty with the salad but I'll definitely try the salad again when they are more in season. We absolutely LOVE the dressing! I made the dressing today with apples feta and walnuts. Cons: Meat/ingredients can be expensive Read More