Shrimp and Marinated Peach Salad with Blue Cheese and Caramelized Shallot Vinaigrette
Achieve bold and bright flavors within minutes in this colorful, summery salad specially made with shrimp from The Soft Wave Fish Company. Juicy peaches from our Michigan Farmers are marinated in olive oil and dill to create a delicately sweet and herbaceous base for the salad. And blue cheese from The Cheese People adds a sharp, creamy, and delightfully funky element that partners well with the caramelized shallots in the vinaigrette.
- 1 pound cooked large shrimp
- 2 medium, ripe peaches
- 2 ounces blue cheese, crumbled
- 1 tablespoon olive oi
- l 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt 1/4 teaspoon black pepper
- 1 tablespoon Old Bay Seasoning
- 8 cups arugula
- Caramelized Shallot Vinaigrette
- Cut each peach into 8 slices; toss in a medium bowl with olive oil, dill, salt, and black pepper. Set aside. In another bowl, combine the shrimp and Old Bay Seasoning; toss to coat.
- To assemble the salad, combine the peaches, shrimp, arugula, and blue cheese in a large bowl. Drizzle with the desired amount of Caramelized shallots vinaigrette.
Caramelized Shallot Vinaigrette
Whip up a large batch and keep this vinaigrette on hand at all times to make just about any salad instantly amazing. By caramelizing the shallots, their natural sweetness is released as they simmer in hot olive oil. When blended with the sherry vinegar, this simple vinaigrette takes on a beautiful rich color and consistency. Note, the vinaigrette will separate, so be sure to give it a quick shake/whisk each time you use it.
3/4 cup plus 1 tablespoon olive oil divided
2 cups shallots chopped
2 garlic cloves, chopped
1/4 cup Sherry vinegar
1 teaspoon salt
- In a medium non-stick pan, heat 1 tablespoon oil over medium heat; add shallots to pan and cook for 10 minutes or until they are dark golden brown. Add the garlic in the last few minutes of cooking the shallots.
- Add the shallots to a high-power blender with sherry vinegar and salt. Blend to incorporate; with the blender running, slowly drizzle in the olive oil to emulsify.
Recipe courtesy of myrecipes.com