Roasted Peach And Shrimp Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 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 wine vinegar
• 2 tablespoons milk
• 1 tablespoon corn oil

Recipe

• 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.) ).