Rating: 3 stars
19 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 2
  • 19 Ratings
Susie Theodorou


Credit: Mikkel Vang

Recipe Summary

40 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.

  • Meanwhile, slice each endive crosswise into ¾-inch-thick strips. Place the peaches and endives in a large bowl.

  • 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.

  • Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.

Nutrition Facts

324 calories; fat 25g; saturated fat 5g; cholesterol 65mg; sodium 317mg; protein 9g; carbohydrates 19g; sugars 14g; fiber 3g; iron 1mg; calcium 57mg.