Peach and Blue Cheese Salad

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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.