Grilled Peach Salad With Rosemary Dressing

• 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, halved
• 12 diagonal baguette slices, 1/2 in. thick
• 4 ounces thinly sliced prosciutto
• 8 ounces arugula
• 4 ounces blue cheese, crumbled
• 3 tablespoons aged sweet sherry

1. 1. Heat a grill to high (450u0b0 to 550u0b0). In a blender, whirl 1/3 cup oil with the rosemary, parsley, salt, and pepper until smooth; set dressing aside.
2. 2. Brush peach halves and baguette slices with remaining oil. Grill until marks appear, about 2 minutes, turning as needed.
3. 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.

extravirgin olive oil, rosemary, flatleaf parsley leaves, kosher salt, pepper, peaches, baguette, arugula, blue cheese, aged sweet sherry

Taken from www.epicurious.com/recipes/member/views/grilled-peach-salad-with-rosemary-dressing-51257791 (may not work)