Roasted Peach and Shrimp Salad

Roasted Peach and Shrimp Salad
Mikkel Vang
Serves 4
preparation
40
minutes
cooking
40
minutes

Ingredients

5
tablespoons
olive oil
1
tablespoon
plus 1 teaspoon honey
1/2
teaspoon
red pepper flakes
kosher salt and black pepper
4
firm but ripe yellow peaches, cut into eighths
2
large sprigs fresh rosemary, broken into pieces
20
large shrimp, peeled and deveined, tails on
4
medium Belgian endives (preferably 2 red and 2 green)
3
tablespoons
crème fraîche or equal parts sour cream and heavy cream
1
teaspoon
coarse-grain mustard
1
tablespoon
white wine vinegar
2
tablespoons
milk
1
tablespoon
corn oil

Directions

  1. Heat oven to 500° F. Line a baking sheet with 2 layers of foil. In a small bowl, combine the olive oil, 1 tablespoon of the honey, red pepper flakes, and salt and pepper to taste.
  2. Brush the peaches with the honey mixture and place them on the foil, cut-side down. Scatter the rosemary over them. Roast for 15 minutes, turning once. Transfer the peaches and top layer of foil to a counter to cool. Slip off the peach skins, if desired.
  3. Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.
  4. Meanwhile, slice each endive crosswise into ¾-inch-thick strips. Place the peaches and endives in a large bowl.
  5. In a medium bowl, combine the crème fraîche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste. Whisk in the corn oil. Drizzle ¾ of the dressing over the peaches and endives; toss.
  6. Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.
Susie Theodorou
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 218
  • Fat 25 g
  • Sat Fat 5 g
  • Cholesterol 65 mg
  • Sodium 317 mg
  • Protein 9 g
  • Carbohydrate 19 g
  • Sugar 14 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 57 mg
What does this mean? See Nutrition 101.