2tablespoonsbalsamic vinegarI used blackberry ginger
3tablespoonsextra virgin olive oil
1shallotcut in half lengthwise and then thinly sliced
1teaspooncoarse kosher salt
Freshly ground black pepper
3/4poundfresh nectarinespitted and cut into 1/2-inch chunks
In a large bowl, whisk together vinegar, oil, shallot, salt and pepper. Add blueberries and nectarines plus any juice that accumulated while you were chopping the nectarines. Toss to coat and let sit for at least 10 minutes.
Add spinach and almonds and toss until leaves are evenly coated with dressing. Serve immediately.
If you want to reduce the amount of Fat in this salad, use fewer almonds. If you want to cut back on the amount of Sodium, use less of the added salt.