Ingredients

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

Preparation

  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.

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

  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.