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Roasted Peach and Shrimp Salad

Photo: Mikkel Vang
Yield Makes 4 servings


  • 1/2 teaspoon red pepper flakes
  • 5 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon honey
  • Kosher salt
  • Freshly ground black pepper
  • 4 firm but ripe yellow peaches, cut into eighths
  • 2 large sprigs fresh rosemary, broken into pieces
  • 4 medium Belgian endives (preferably 2 red and 2 green)
  • 20 large shrimp, peeled and deveined, tails on
  • 3 tablespoons crème fraîche 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

How to Make It

  1. Heat oven to 500° F. Line a baking sheet with 2 layers of foil. In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste. Brush the peaches with the honey mixture and place them on the foil, cut-side down. Scatter the rosemary over them, then roast for 15 minutes, turning once. Transfer the peaches and top layer of foil to a counter to cool. Slip off the skins, if desired. Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.

    Meanwhile, slice each endive crosswise into 3/4-inch-thick strips. Place the peaches and endives in a large bowl. In a medium bowl, combine the crème fraîche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste. Whisk in the corn oil. Drizzle 3/4 of the dressing over the peaches and endives; toss. Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.