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 AND BLUE CHEESE SALAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the grill to medium or the oven to 250 degrees F.
- Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
- Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
- Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
- Cook's Note: I love this served right on top of a steak but it is also great as a side salad.
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
GRILLED PEACH SALAD WITH BLUE CHEESE
Bring this Grilled Peach Salad with Blue Cheese to your next potluck. Tangy blue cheese dressing brings out the sweet flavor of this grilled peach salad.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Brush peaches with oil. Grill 3 to 4 min. on each side or just until tender and heated through. Cool slightly.
- Cut each peach piece in half. Cover platter with lettuce; top with peaches, nuts and bacon.
- Drizzle with dressing.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 4.4747 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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