PEACH AND BLUE CHEESE SALAD
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
PEACH & BLUE CHEESE SALAD
Try this creamy and fruity salad - perfect for lunch or a light summer supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 15m
Number Of Ingredients 9
Steps:
- Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.
Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.61 milligram of sodium
GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
- Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
- To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
- To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.
PEACH AND BLUE CHEESE SALAD
Make and share this Peach and Blue Cheese Salad recipe from Food.com.
Provided by Chuck Hughes
Categories Salad Dressings
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 469.4, Fat 40.1, SaturatedFat 6.2, Cholesterol 12.7, Sodium 306.2, Carbohydrate 23.7, Fiber 7.9, Sugar 14.4, Protein 8.6
GRIDDLED PEACHES WITH PROSCIUTTO & BLUE CHEESE
A delicious, fruity dinner party starter
Provided by Lesley Waters
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.
- Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.
Nutrition Facts : Calories 285 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 2.15 milligram of sodium
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