Peach and Blue Cheese Salad
photo by Food.com
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 slices prosciutto
-
Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons balsamic vinegar
- 1⁄2 cup canola oil
- salt & freshly ground black pepper
-
Salad
- 2 romaine lettuce hearts
- 2 peaches, cut in 6 wedges
- 1 shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- salt & freshly ground black pepper
- 1⁄2 cup firm blue cheese, crumbled
- 3 tablespoons fresh chives, finely chopped
directions
- Preheat the oven at 400 degrees F.
- Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
-
For the vinaigrette:
- Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
-
For the salad:
- Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.