Step 1

1 For the salad: Preheat the oven to 425 degrees

Step 2

2 Place an ovenproof wire rack inside a rimmed baking sheet

Step 3

3 Line a cutting board with a few layers of paper towels

Step 4

4 Lay the strips of bacon on the rack; roast for 20 to 25 minutes, or until the bacon has crisped and rendered much of its fat

Step 5

5 Meanwhile, cut the nectarines in half and discard the pits

Step 6

6 Cut the fruit into thin slices or wedges

Step 7

7 Wash and spin-dry the greens, then tear them into bite-size pieces and place in a mixing bowl

Step 8

8 Stack and roll the mint leaves, then cut crosswise into thin strips (chiffonade)

Step 9

9 Transfer the cooked bacon to the paper-towel-lined surface

Step 10

10 Pour 2 tablespoons of the bacon drippings into a small skillet; reserve the rest for another use

Step 11

11 Cut 6 of the cooled bacon strips on the diagonal into 1/4-inch pieces

Step 12

12 Crumble the remaining bacon strip (for the dressing)

Step 13

13 For the dressing: Trim the scallions, then coarsely chop the white and light-green parts to yield 1/4 to 1/3 cup

Step 14

14 Place the skillet over medium-low heat; once the bacon drippings have heated through, add the oil and scallions

Step 15

15 Cook for 30 seconds, stirring, then whisk in the preserves, vinegar, mustard, sea salt, pepper and the crumbled bacon to form an emulsified dressing

Step 16

16 Remove from the heat

Step 17

17 Drizzle half the dressing over the greens in the bowl and toss gently to coat

Step 18

18 Arrange the greens on a platter, then layer the nectarine slices over the greens

Step 19

19 Drizzle the remaining dressing evenly over the fruit

Step 20

20 Scatter the bacon pieces, sunflower seeds (to taste) and mint over the top

Step 21

21 Serve right away