2 ripe nectarines
1 Tbls butter
1 Tbls mince shallot
1 cup OBSESSION Symphony
2 vanilla beans, split lengthwise
1 Tbls brown sugar
2 Tbls white wine vinegar
½ tsp black pepper
¼ cup canola oil
2 heads butter lettuce
1 shallot, peeled and thinly sliced
Split 1 of the nectarines in half and remove the pit. Sauté the nectarine halves in the butter, split down side, over medium heat for 5 minutes, or until evenly browned. Turn over the nectarine halves and add the minced shallot to the pan. Cook for 1 minute, or until the shallots are tender. Add the wine and vanilla beans and cook for 10 minutes, or until the liquid is reduced to about 1/3 cup.
Scrape any remaining pulp from the vanilla beans into a blender. Add the browned nectarine and wine mixture and purée until smooth. Pour the mixture into a bowl, add the brown sugar, vinegar and pepper, and slowly whisk in the oil.
Cut the remaining nectarine in half and cut each half into 9 slices. Toss the lettuce with half of the nectarine vinaigrette and place some in the center of each plate. Fan 3 nectarine slices over the lettuce and top with the sliced shallot. Drizzle the remaining vinaigrette over the salad and sprinkle with pepper.