Ingredients

Steps

• Place the blue cheese, milk, and olive oil into a mini-food processor and blend until smooth.
• Heat a griddle pan and cook peach wedges for 4 minutes per side until tender.
• Mix rocket, chives, and olive oil in a bowl then season with salt and pepper.
• Plate the herb salad and top with the peaches, Parma ham, and olives.
• Drizzle the prepared blue cheese dressing over the salad before serving.