Peach and Blue Cheese Salad

Easy, Moderate, Complex

Yields : 4 servings


  • For the salad:
    • 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)
    • 1/2 cup crumbled firm blue cheese, crumbled (125 ml)
    • 3 tablespoons chives, finely chopped (45 ml)
    • Salt and pepper to taste
  • For the vinaigrette:
    • 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


  1. Preheat oven at 400˚ F (200˚ C).
  2. 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.
  3. For the vinaigrette, whisk the mustard, maple syrup and balsamic vinegar together.  Slowly whisk in the canola oil.  If needed, add 1 teaspoon of water to thin the texture of the vinaigrette. Season with salt and pepper. Reserve.
  4. 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.