Peach and Blue Cheese Salad
Peach and Blue Cheese Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 41
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 11
- Cholesterol
- 23
- Sodium
- 705
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 41
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 11
- Cholesterol
- 23
- Sodium
- 705
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
4 slices prosciutto
Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons balsamic vinegar
1/2 cup canola oil
Salt and freshly ground black pepper
Salad
2 hearts Romaine lettuce
2 peaches, cut in 6 wedges
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup crumbled firm blue cheese
3 tablespoons finely chopped fresh chives
Directions
- Preheat the oven at 400 degrees F. Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto. For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve. For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.
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