Peach And Blue Cheese Salad Recipes

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PEACH AND BLUE CHEESE SALAD



Peach and Blue Cheese Salad image

Make and share this Peach and Blue Cheese Salad recipe from Food.com.

Provided by Chuck Hughes

Categories     Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

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 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

Steps:

  • 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.

Nutrition Facts : Calories 469.4, Fat 40.1, SaturatedFat 6.2, Cholesterol 12.7, Sodium 306.2, Carbohydrate 23.7, Fiber 7.9, Sugar 14.4, Protein 8.6

PEACH AND BLUE CHEESE SALAD



Peach and Blue Cheese Salad image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 slices prosciutto
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons balsamic vinegar
1/2 cup canola oil
Salt and freshly ground black pepper
2 hearts Romaine lettuce
2 peaches, cut in 6 wedges
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup crumbled firm blue cheese
3 tablespoons finely chopped fresh chives

Steps:

  • 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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