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

Rioja, Denver

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Ratings & Reviews

liketastythings's Review

June 17, 2014
i made this a few weeks ago for a girls dinner and loved it. I couldn't stop thinking about it and just made the dressing again tonight. Easy to keep and toss in Arugula for lunches, etc...

Scrowne's Review

September 12, 2012
This one's on my Keeper Iist - a light, healthy entree, enjoyed by all.