Grilled Peach Salad with Rosemary Dressing

By JenHall

haven't tried this yet

Ingredients

• 1/2 cup extra-virgin olive oil, divided
• 3 T chopped fresh rosemary leaves
• 1/4 cup flat-leaf parsley leaves
• 1/2 t kosher salt
• 1/4 t pepper
• 3 ripe peaches, halved
• 12 diagonal baguette slices, 1/2 inch thick
• 4 oz. thinly sliced prosciutto
• 8 oz. arugula
• 4 oz. Spanish blue cheese such as Valdeon or a Western blue cheese such as Avalanche Cheese Company's goat, crumbled
• 3 T aged sweet sherry

Details

Servings 6

Preparation

Step 1

Heat a grill to high (450 degrees to 550 degrees). In a blender, whirl 1/3 cup oil with the rosemary, parsley, salt, and pepper until smooth; set dressing aside.

Brush peach halves and baguette slices with remaining oil. Grill until marks appear, about 2 mins, 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 sherry. Set peaches and toasted bread around salads.

347 cal; 12 g pro; 28 g fat; 14 g carb; 2.2 g fiber; 844 mg sodium; 28 mg chol