Grilled Peach Salad with Rosemary Dressing

Grilled Peach Salad with Rosemary Dressing Recipe
Photo: Iain Bagwell; Styling: Randy Mon
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.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 347
Caloriesfromfat 74 %
Protein 12 g
Fat 28 g
Satfat 7.2 g
Carbohydrate 14 g
Fiber 2.2 g
Sodium 844 mg
Cholesterol 28 mg

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

Preparation

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.

*Available from avalanchecheese.com

Note:

Jennifer Jasinski,

Rioja, Denver,

July 2012
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