Griddled peaches with prosciutto & blue cheese

4 ripe peaches sliced 
4 tbsp olive oil 
100g rocket 
100g blue cheese, crumbled 
85g pack prosciutto 
1 tbsp balsamic vinegar 
Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan, add thepeaches, cooking for 2-3 mins on each cut side until caramelised. Set aside. Toss the rocket in 1 tbsp of the olive oil andpile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and thevinegar, spoon over the salad and serve.