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Roasted Peach and Shrimp Salad

Roasted Peach and Shrimp Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 324Calories From Fat 218
  • Fat 25g
  • Sat Fat 5g
  • Cholesterol 65mg
  • Sodium 317mg
  • Protein 9g
  • Carbohydrate 19g
  • Sugar 14g
  • Fiber 3g
  • Iron 1mg
  • Calcium 57mg
What does this mean? See Nutrition 101 .

Quick Tip

Roasted Peach and Shrimp Salad
Perfectly ripe peaches should yield slightly when gently squeezed. Avoid those with green or wrinkly patches.

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