Here's What You'll Need
olive oil, champagne vinegar, dijon mustard, garlic, salt, black pepper, baby arugula, peaches, blue cheese or gorgonzola, pecans, chopped herbs
Combine olive oil, Champagne vinegar, Dijon Mustard, garlic, salt, and black pepper in a mason jar, then seal tightly. Shake until well mixed, then set aside until needed.
Preheat a grill over medium heat. Lightly brush each halved peach with olive oil, then place cut side down onto the grill grates. Cook for 4-5 minutes per side. Remove and allow to cool slightly.
Place arugula on a plate, top with peaches, blue cheese, pecans, and fresh herbs. Drizzle vinaigrette on top, then serve with a sprinkle of flaky sea salt on top of each peach.