Grilled Peach Salad with Rosemary Dressing Recipe

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.”

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

Step 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

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

Step 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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories347

% Daily Value *
Total Fat 28g36%

Saturated Fat 7.2g36%
Cholesterol 28mg10%
Sodium 844mg37%
Total Carbohydrate 14g6%

Dietary Fiber 2.2g8%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Grilled Peach Salad with Rosemary Dressing