1 teaspoon fresh thyme leaves
¾ teaspoon salt
½ teaspoon coarsely ground black pepper
2 tablespoon olive oil
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
1 shallot, minced
2 large ripe nectarines, pitted and sliced
½ English (seedless) cucumber, cut lengthwise in half, then thinly sliced crosswire
8 ounces baby spinach
2 ounces crumbled feta cheese (1/2 cup)
• , in large bowl, with wire whisk, mix oil, vinegar, mustard, shallot, ¼ teaspoon salt, ¼ teaspoon pepper. Stir in nectarines and cucumber.
• To serve, Toss spinach with nectarine mixture. Arrange salad on 4 plates; top with feta cheese
