Roasted Peach and Shrimp Salad

Ingredients

• 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 equal parts sour cream and heavy cream
• 1 teaspoon coarse grain mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons milk
• 1 tablespoon corn oil

Directions

1. 1

   Heat oven to 500°F

2. 2

   Line a baking sheet with 2 layers of foil.

3. 3

   In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste.

4. 4

   Brush the peaches with the honey mixture and place them on the foil, cut-side down.

5. 5

   Scatter the rosemary over them, then roast for 15 minutes, turning once.

6. 6

   Transfer the peaches and top layer of foil to a counter to cool.

7. 7

   Slip off the skins, if desired.

8. 8

   Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.

9. 9

   Meanwhile, slice each endive crosswise into 3/4-inch-thick strips.

10. 10

    Place the peaches and endives in a large bowl.

11. 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. 12

    Whisk in the corn oil.

13. 13

    Drizzle 3/4 of the dressing over the peaches and endives; toss.

14. 14

    Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.

15. 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.) ).