Peach and Shrimp Salad
By Cameryne Roberts
Co-Owner Lulu Cafe & Juniper 61
1/4 tablespoon red pepper flakes
1/3 cup olive oil
1 tablespoon honey
4 peaches, firm but ripe, cut into 8 wedges
2 rosemary sprigs, large, broken into pieces
20 large tail-on shrimp, peeled and deveined
2 belgian endive, medium sized, split, sliced crosswise into 3/4" strips
2 radicchio, medium sized, split, cored, and sliced into 3/4" strips
For the dressing:
1/4 sour cream
1/4 cup heavy cream
1/16 cup honey
1/16 cup coarse grain mustard
1/8 cup white wine vinegar
1/8 cup canola oil
Heat non-convection oven to 500 degrees. Line pan sheet with parchment paper. Combine the pepper flakes, olive oil, 1 tablespoon honey, salt and pepper to taste, and mix well. Brush the peaches with the honey mixture and place them on the sheet pan, cut sides down. Scatter the rosemary over them, then roast for 15 minutes, turning halfway through. Allow to cool and slip off peels if desired.
Line another sheet pan with parchment. Brush the shrimp with the remaining honey mixture and roast for 8 minutes. Cool. Combine dressing ingredients except oil and mix well. Whisk in the oil.
To serve, GENTLY toss the endive/radicchio mix with 6-8 peach wedges and 5-6 shrimp. Season with salt and pepper, and arrange on plate with peaches and shrimp on top.