Grilled Peach Salad with Rosemary Dressing

Grilled Peach Salad with Rosemary Dressing
11 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 (from Colorado, if available), halved
  • 12 diagonal baguette slices, 1/2 in. thick
  • 4 ounces thinly sliced prosciutto
  • 8 ounces arugula
  • 4 ounces Spanish blue cheese such as Valdeón or a Western blue cheese such as Avalanche Cheese Company's goat*, crumbled
  • 3 tablespoons aged sweet sherry
Nutrition
379
19% daily value
6 servings
                                       
                                           
     

Fat

41% 27

Saturated

34% 7

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

7% 21

Carbs (net)

- 18

Fiber

10% 2

Sugars

- 8

Sugars, added

- 0

Protein

27% 14

Cholesterol

11% 33

Sodium

32% 764

Calcium

21% 212

Magnesium

10% 44

Potassium

10% 447

Iron

12% 2

Zinc

16% 2

Phosphorus

30% 208

Vitamin A

13% 119

Vitamin C

16% 14

Thiamin (B1)

24% 0

Riboflavin (B2)

21% 0

Niacin (B3)

16% 2

Vitamin B6

12% 0

Folate equivalent (total)

21% 84

Folate (food)

- 62

Folic acid

- 13

Vitamin B12

14% 0

Vitamin D

2% 0

Vitamin E

24% 4

Vitamin K

80% 96

Sugar alcohols

- 0

Water

- 135
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