Sweet and flavourful peaches compliment the nutty richness of blue cheese in this simple yet delicious salad.
Directions for: Peach and Blue Cheese Salad
Ingredients
Vinaigrette1 Tbsp Dijon mustard (15 ml)
1 Tbsp maple syrup (15 ml)
2 Tbsp balsamic vinegar (30 ml)
cup canola oil (125 ml)
Salt and pepper to taste
Salad4 slices of prosciutto
2 hearts of Romaine lettuce
2 peaches, cut in 6 wedges
1 shallot, thinly sliced
2 Tbsp extra virgin olive oil (30 ml)
cup crumbled firm blue cheese, crumbled (125 ml)
3 Tbsp chives, finely chopped (45 ml)
Salt and pepper to taste
Directions
Vinaigrette1. For the vinaigrette, whisk the mustard, maple syrup and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon of water to thin the texture of the vinaigrette. Season with salt and pepper. Reserve.
Salad1. Preheat oven at 400F (200C).
2. Place 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.
3. 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.
See more: Salad, Cheese, Summer, Quick and Easy, Vegetarian