Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Jennifer Jasinski
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

Source

Rioja, Denver

Nutrition Facts

347 calories; calories from fat 74%; protein 12g; fat 28g; saturated fat 7.2g; carbohydrates 14g; fiber 2.2g; sodium 844mg; cholesterol 28mg.
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