Grilled Peach Salad with Roquefort and Arugula | Dorothy Lane Market
DLM Mail Order Online Exclusive | $5 OFF Every $50 Spent with Code HOLIDAY2026 |

A TASTE OF DLM

Search Dorothy Lane Market

Try a DLM favorite

    Dorothy Lane Market

    Grilled Peach Salad with Roquefort and Arugula

    PREP TIME 10 mins
    COOK TIME 12 mins
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Jul 23rd, 2021
    • BY Chef Carrie Walters

    Sweet peaches, crumbly Roquefort, and crisp prosciutto come together to create a salad that's sweet, savory, and irresistible. 

    INGREDIENTS

    • 4 peaches, just shy of perfectly ripe
    • 7 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 4 cups arugula
    • 2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
    • 4 oz crumbled Roquefort or blue cheese
    • ⅓ cup toasted pecans
    • 4 sliced prosciutto, crisped in oven

    INSTRUCTIONS

    1
    Preheat grill to medium heat.
    2
    Cut the peaches in half through the stem end and discard the pits. Brush all surfaces with 1 Tbsp olive oil and sprinkle with salt and pepper.
    3
    Grill the peaches over a medium fire, 4-6 minutes each side, until they brown lightly and begin to soften slightly. Transfer the peaches to a platter and let them cool. Then, cut each half into 1/2-inch-thick wedges.
    4
    For the dressing, combine the vinegar and remaining olive oil in a glass jar and add a pinch of salt and a few grinds of pepper. Shake vigorously to combine.
    5
    Toss the arugula with the vinaigrette and divide the greens among four salad plates. Top each salad with a sprinkle of cheese and pecans, then arrange 3-4 grilled peach wedges atop the greens. Garnish with crisped prosciutto.

    Reviews

    Average Rating:

    Write a Review

    Please sign in to your DLM account to add a comment.

    Jul 10th 2023

    Great combination of flavors!

    - Dell Kaser

    Grilled Peach Salad with Roquefort and Arugula

    PREP TIME 10 mins
    COOK TIME 12 mins
    SERVINGS 4

    INGREDIENTS

    • 4 peaches, just shy of perfectly ripe
    • 7 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 4 cups arugula
    • 2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
    • 4 oz crumbled Roquefort or blue cheese
    • ⅓ cup toasted pecans
    • 4 sliced prosciutto, crisped in oven

    INSTRUCTIONS

    1
    Preheat grill to medium heat.
    2
    Cut the peaches in half through the stem end and discard the pits. Brush all surfaces with 1 Tbsp olive oil and sprinkle with salt and pepper.
    3
    Grill the peaches over a medium fire, 4-6 minutes each side, until they brown lightly and begin to soften slightly. Transfer the peaches to a platter and let them cool. Then, cut each half into 1/2-inch-thick wedges.
    4
    For the dressing, combine the vinegar and remaining olive oil in a glass jar and add a pinch of salt and a few grinds of pepper. Shake vigorously to combine.
    5
    Toss the arugula with the vinaigrette and divide the greens among four salad plates. Top each salad with a sprinkle of cheese and pecans, then arrange 3-4 grilled peach wedges atop the greens. Garnish with crisped prosciutto.

    © 2026 Dorothy Lane Market | Terms and Conditions | Accessibility Statement