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.
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
