Peach and Blue Cheese Salad

Lorraine of AZ's Note:

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 Channel.com.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 slices prosciutto

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 2 tablespoons balsamic vinegar
• 1/2 cup canola oil
• salt & freshly ground black pepper

Salad

• 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.