If you're taking this spinach salad for lunch, toss the nectarines with dressing and pack separately from greens.
2 tablespoon(s) orange marmalade
1 large shallot, thinly sliced
2 tablespoon(s) white balsamic vinegar
2 teaspoon(s) olive oil
¼ teaspoon(s) salt
¼ teaspoon(s) ground black pepper
¼ cup(s) slivered almonds
1 package(s) (7-ounce) baby spinach
2 ripe nectarines, pitted and cut into wedges
In microwave-safe small bowl or 1-cup liquid measuring cup, combine marmalade and shallot. Cover with vented plastic wrap and cook in microwave on High 1 minute. Stir in vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
In small skillet, cook almonds on medium 5 minutes, stirring until toasted. Set aside to cool, about 2 minutes.
To serve, toss spinach, nectarines, and marmalade mixture until combined. Place on 2 dinner plates; scatter almonds on top.
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2013/04/22/food-for-earth-day/