Warm Spinach Salad with Red Onions and Nectarines

Ingredients

• 0.3 cup almonds sliced
• 10 ounce baby spinach 
• 3 tablespoons cider vinegar 
• 0.5 cup ham smoked diced
• 6 ounces goat cheese crumbled
• 2  nectarines pitted halved cut into 8 wedges
• 0.3 cup olive oil 
• 2 medium onions red peeled thinly sliced
• 4 servings salt and pepper 
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 350F.
2. Spread almonds on a baking sheet. Toast in oven, stirring once or twice, until light golden, about 8 minutes.
3. Transfer to a bowl.
4. Place spinach and nectarines in a large bowl. In a small bowl, stir together vinegar and sugar until sugar dissolves. Season with pepper and a pinch of salt.
5. Warm olive oil in a large skillet over medium heat.
6. Add onions and cook, stirring frequently, until well browned, 10 to 12 minutes. Stir in vinegar mixture and remove from heat.
7. Scrape hot dressing over spinach mixture and toss to coat. Divide among 4 dinner plates.
8. Sprinkle each salad with goat cheese, almonds and ham, if using.
9. Serve immediately.