Grilled Peach Salad with Rosemary Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
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.
2. Brush peach halves and baguette slices with remaining oil. Grill until marks appear, about 2 minutes, turning as needed.
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.
4. *Available from
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