Roasted Peach and Shrimp Salad

Total Time
Prep 20 mins
Cook 25 mins

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

Ingredients Nutrition


  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.) ).
Most Helpful

3 5

This was just ok.