Peach and Blue Cheese Salad

 Recipe Courtesy of Food Network Host Chuck Hughes

4 slices of prosciutto

2 hearts of Romaine lettuce

2 peaches, cut in 6 wedges

1 shallot, thinly sliced

2 tablespoons extra virgin olive oil (30 ml)

½ teaspoon of Kosher salt (2 ml)

1/2 cup crumbled firm blue cheese, stilton,crumbled (125 ml)

3 tablespoons chives, finely chopped (45 ml)

Freshly ground pepper to taste

Vinaigrette

Get breaking National news

Get breaking Canada news delivered to your inbox as it happens so you won't miss a trending story.

Sign up for breaking National newsletter Get Started

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

1 tablespoon Dijon mustard (15 ml)

1 tablespoon maple syrup (15 ml)

2 tablespoons balsamic vinegar (30 ml)

1/2 cup canola oil (125 ml)

Salt and pepper to taste
Preheat oven at 400° F (200° C). Place 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.

For the vinaigrette, whisk all the ingredients together. If needed, add 1 teaspoon of water to thin the texture of the vinaigrette. Season with salt and pepper. Reserve.

Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of Kosher salt.

Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto. Season with freshly ground pepper.

SAUTEED CARAMEL PEACHES WITH ALMOND BRITTLE & VANILLA ICE CREAM

Fresh Halved peaches

Cognac

Brown Sugar

Butter

Vanilla Bean

Sugar

Water

Sea Salt

Vanilla ice cream

Steps:

Sautée peaches. Flambée with cognac. Add butter, sugar, vanilla bean. Top off with ice cream and crumbled almond brittle.