Roasted Peach And Shrimp Salad

• 1/2 teaspoon red pepper flakes
• 5 tablespoons olive oil
• 1 tablespoon plus 1 teaspoon honey
• Kosher salt
• Freshly ground black pepper
• 4 firm but ripe yellow peaches, cut into eighths
• 2 large sprigs fresh rosemary, broken into pieces
• 4 medium Belgian endives (preferably 2 red and 2 green)
• 20 large shrimp, peeled and deveined, tails on
• 3 tablespoons creme fraiche or equal parts sour cream and heavy cream
• 1 teaspoon coarse-grain mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons milk
• 1 tablespoon corn oil

1. Heat oven to 500u0b0 F. Line a baking sheet with 2 layers of foil. In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste. Brush the peaches with the honey mixture and place them on the foil, cut-side down. Scatter the rosemary over them, then roast for 15 minutes, turning once. Transfer the peaches and top layer of foil to a counter to cool. Slip off the skins, if desired. Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.
2. Meanwhile, slice each endive crosswise into 3/4-inch-thick strips. Place the peaches and endives in a large bowl. In a medium bowl, combine the creme fraiche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste. Whisk in the corn oil. Drizzle 3/4 of the dressing over the peaches and endives; toss. Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.

red pepper, olive oil, honey, kosher salt, freshly ground black pepper, peaches, rosemary, belgian, shrimp, crueme fraueeche, coarsegrain mustard, white wine vinegar, milk, corn oil

Taken from www.myrecipes.com/recipe/roasted-peach-shrimp-salad (may not work)