Peach and Blue Cheese Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a particularly nice summer salad. Remember it when peaches are at their peak as the flavor of the peaches carry the salad. Recipe from the Cooking . Ingredients:
4 slices prosciutto |
1 tablespoon dijon mustard |
1 tablespoon pure maple syrup |
2 tablespoons balsamic vinegar |
1/2 cup canola oil |
salt & freshly ground black pepper |
2 romaine lettuce hearts |
2 peaches, cut into 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:
1. Preheat the oven to 400 degrees F.
2. Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
3. For the vinaigrette: Whisk the mustard, maple syrup and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add salt and pepper to taste. Reserve.
4. For the salad: Combine the lettuce, peaches, shallot, and olive oil. Mix well land add a pinch of salt and pepper. top with crumbled cheese, chives and crumbled prosciutto.
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