Recipe courtesy of Chuck Hughes
Print
Peach and Blue Cheese Salad
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 slices prosciutto
Vinaigrette
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1/2 cup canola oil
  • Salt and freshly ground black pepper
Salad
  • 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

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Peach and Blue Cheese Salad

Recipe courtesy of Michael Symon

Grilled Romaine Salad with Blue Cheese

Recipe courtesy of Alex Guarnaschelli

Peach and Fennel Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Blue Cheese Wedge Salad

Recipe courtesy of Kimberly Schlapman

Celery Blue Cheese Salad

Recipe courtesy of Dave Lieberman

Baby Arugula Salad with Balsamic Roasted Peaches

Recipe courtesy of sweetgreen

Roasted Beet Salad with Blue Cheese

Recipe courtesy of Michael Chiarello

So Much Pretty Food Here