Roasted Peach and Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 teaspoon red pepper flakes |
5 tablespoons olive oil |
1 tablespoon plus 1 teaspoon honey |
kosher salt |
freshly ground black pepper |
4 firm but ripe yellow peaches, cut into eighths |
2 large sprigs fresh rosemary, broken into pieces |
4 medium belgian endives (preferably 2 red and 2 green) |
20 large shrimp, peeled and deveined, tails on |
3 tablespoons crème fraîche or equal parts sour cream and heavy cream |
1 teaspoon coarse-grain mustard |
1 tablespoon white wine vinegar |
2 tablespoons milk |
1 tablespoon corn oil |
Directions:
1. Heat oven to 500° F. Line a baking sheet with 2 layers of foil. In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, 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, then roast for 15 minutes, turning once. Transfer the peaches and top layer of foil to a counter to cool. Slip off the 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 3/4-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 3/4 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.
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