Roasted Peach and Shrimp Salad

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Photo by Mikkel Vang
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 324 calories
    • Calories 218 calories from fat
    • 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

Ingredients

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