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 Lb Shrimp Large, cooked
- 2 Medium Peaches Ripe
- 2 Oz Blue Cheese Crumbled
- 1 Tbsp CARM Clássico Olive Oil Extra Virgin
- 1 Tbsp Dill Fresh, chopped
- 1/2 Tsp Marvalhas Black Pepper Ground
- 1 Tbsp Old Bay Seasoning
- 8 Cups Arugula
- Caramelized Shallot Vinaigrette
- 3/4 Cup CARM Classicó Olive Oil Extra Virgin
- 2 Cups Shallots Chopped
- 2 Cloves Garlic Chopped
- 1/4 Cup Sherry Vinegar
- 1 Tsp Marvalhas Salt To Taste
-
Cut each peach into 8 slices; toss in a medium bowl with CARM 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.
-
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.
-
Note: Whip up a large batch and keep this vinaigrette on hand at all times to make just about any salad instantly amazing. The vinaigrette will separate, so be sure to give it a quick shake/whisk each time you use it.