Grilled Peach Salad with Rosemary Dressing
Iain Bagwell
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.
This recipe, and others like it, can be found in the article “These Summer Salads Make the Most of the Season’s Best Produce.”
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
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, 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
3 tablespoons aged sweet sherry
