Roasted Peach and Shrimp Salad

Roasted Peach and Shrimp Salad
Photo by Mikkel Vang


  • 4 firm but ripe yellow peaches, cut into eighths
  • 1 teaspoon coarse-grain mustard
  • 4 medium Belgian endives (preferably 2 red and 2 green)
  • 1 tablespoon corn oil
  • 20 large shrimp, peeled and deveined, tails on
  • 2 tablespoons milk
  • Kosher salt
  • + 7 more ingredients
    • 1 tablespoon plus 1 teaspoon honey
    • 2 large sprigs fresh rosemary, broken into pieces
    • Freshly ground black pepper
    • ½ teaspoon red pepper flakes
    • 3 tablespoons crème fraîche or equal parts sour cream and heavy cream
    • 5 tablespoons olive oil
    • 1 tablespoon white wine vinegar

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, t...

View full recipe at My Recipes


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