Peach and Blue Cheese Salad

• 4 slices prosciutto
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 2 tablespoons balsamic vinegar
• 12 cup canola oil
• salt & freshly ground black pepper
• 2 romaine lettuce hearts
• 2 peaches, cut into wedges
• 1 shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil
• salt & freshly ground black pepper
• 12 cup firm blue cheese, crumbled
• 3 tablespoons fresh chives, finely chopped

1. Preheat the oven to 400 degrees F.
2. Place the prosciutto slices on a baking sheet covered with parchment paper.
3. Cover with another piece of parchment paper.
4. Bake for 30 minutes or until crispy, checking halfway through.
5. Crumble the prosciutto.
6. For the vinaigrette: Whisk the mustard, maple syrup and balsamic vinegar together.
7. Slowly whisk in the canola oil.
8. If needed, add salt and pepper to taste.
9. Reserve.
10. For the salad: Combine the lettuce, peaches, shallot, and olive oil.
11. Mix well land add a pinch of salt and pepper.
12. top with crumbled cheese, chives and crumbled prosciutto.

mustard, maple syrup, balsamic vinegar, canola oil, salt, romaine lettuce hearts, peaches, shallot, extravirgin olive oil, salt, blue cheese, fresh chives

Taken from www.food.com/recipe/peach-and-blue-cheese-salad-464870 (may not work)