Photo: Iain Bagwell; Styling: Randy Mon
YieldsServes 6Total Time30 mins
AuthorJennifer Jasinski
Jennifer Jasinski, chef and co-owner of Rioja in Denver, makes her salad with fresh Colorado peaches and a Spanish blue cheese, but it's also good made with many Western blue cheeses.

How to Make It

Step 1
1

Heat a grill to high (450° to 550°). In a blender, whirl 1/3 cup oil with the rosemary, parsley, salt, and pepper until smooth; set dressing aside.

Step 2
2

Brush peach halves and baguette slices with remaining oil. Grill until marks appear, about 2 minutes, turning as needed.

Step 3
3

Lay prosciutto on plates. Toss arugula in a medium bowl with half the reserved dressing and arrange over prosciutto. Sprinkle with cheese and drizzle with remaining dressing and the sherry. Set peaches and toasted bread around salads.

Step 4
4

*Available from avalanchecheese.com

Ingredients

 1/2 cup extra-virgin olive oil, divided
 3 tablespoons chopped fresh rosemary leaves
 1/4 cup flat-leaf parsley leaves
 1/2 teaspoon kosher salt
 1/4 teaspoon pepper
 3 ripe peaches (from Colorado, if available), halved
 12 diagonal baguette slices, 1/2 in. thick
 4 ounces thinly sliced prosciutto
 8 ounces arugula
 4 ounces Spanish blue cheese such as Valdeón or a Western blue cheese such as Avalanche Cheese Company's goat*, crumbled
 3 tablespoons aged sweet sherry

Directions

Step 1
1

Heat a grill to high (450° to 550°). In a blender, whirl 1/3 cup oil with the rosemary, parsley, salt, and pepper until smooth; set dressing aside.

Step 2
2

Brush peach halves and baguette slices with remaining oil. Grill until marks appear, about 2 minutes, turning as needed.

Step 3
3

Lay prosciutto on plates. Toss arugula in a medium bowl with half the reserved dressing and arrange over prosciutto. Sprinkle with cheese and drizzle with remaining dressing and the sherry. Set peaches and toasted bread around salads.

Step 4
4

*Available from avalanchecheese.com

Grilled Peach Salad with Rosemary Dressing