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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.