Roasted Peach and Shrimp Salad

Manami's Note:

A dish that we found extremely tasty and interesting! Real Simple Magazine, July 2005 edition.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• ½ teaspoon red pepper flakes
• olive oil
• 1 tablespoon honey
• 1 teaspoon honey
• kosher salt
• fresh ground black pepper
• 4 firm but ripe yellow peaches , cut into eighths
• 2 large sprigs fresh rosemary , broken into pieces
• 4 medium Belgian endive (preferably 2 red and 2 green)
• 20 large shrimp , peeled and deveined, tails on
• 3 tablespoons creme fraiche or 3 tablespoons 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
2. Line a baking sheet with 2 layers of foil.
3. In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste.
4. Brush the peaches with the honey mixture and place them on the foil, cut-side down.
5. Scatter the rosemary over them, then roast for 15 minutes, turning once.
6. Transfer the peaches and top layer of foil to a counter to cool.
7. Slip off the skins, if desired.
8. Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.
9. Meanwhile, slice each endive crosswise into 3/4-inch-thick strips.
10. Place the peaches and endives in a large bowl.
11. In a medium bowl, combine the crème fraîche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste.
12. Whisk in the corn oil.
13. Drizzle 3/4 of the dressing over the peaches and endives; toss.
14. Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.
15. (*TIP:When dealing with medium to large shrimp, cook them for 3 minutes after the water starts boiling. (Smaller shrimp will take less time.) ).

Reviews

[RuthlessWr]

This was just ok.