Peach and Blue Cheese Salad
Peach and Blue Cheese Salad
Get this quick and easy peach and blue cheese salad recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • For the Salad:
  • 4 slices of prosciutto
  • 2 hearts of Romaine lettuce
  • 2 peaches, cut in 6 wedges
  • 1 shallot, thinly sliced
  • 2 tablespoons (30 ml) extra virgin olive oil
  • ½ cup (125 ml) crumbled firm blue cheese, crumbled
  • 3 tablespoons (45 ml) chives, finely chopped
  • Salt and pepper to taste
  • For the Vinaigrette:
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) maple syrup
  • 2 tablespoons (30 ml) balsamic vinegar
  • ½ cup (125 ml) canola oil
  • Salt and pepper to taste
  1. Salad:
  2. Preheat oven at 400°F (200°C).
  3. Place prosciutto slices on a baking sheet covered with parchment paper.
  4. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat.
  5. Bake for 30 minutes or until crispy, checking halfway through.
  1. Vinaigrette:
  2. For the vinaigrette, whisk the mustard, maple syrup and balsamic vinegar together.
  3. Slowly whisk in the canola oil. If needed, add 1 teaspoon of water to thin the texture of the vinaigrette.
  4. Season with salt and pepper. Reserve.
  1. Serving:
  2. Combine the lettuce, peaches, shallots, and olive oil.
  3. Mix well and add a pinch of salt and freshly ground pepper.
  4. Drizzle the vinaigrette and mix well.
  5. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

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