Photo: Iain Bagwell; Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 6

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

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

*Available from avalanchecheese.com

Rioja, Denver

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