Grilled Peach & Arugula Salad With Chive Vinaigrette

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1/2 shallot, finely minced (about 1 tablespoon)

2 tablespoons finely minced chives

1/2 tablespoon Dijon mustard

1/2 tablespoon balsamic vinegar

1/2 tablespoon champagne vinegar

1/4 cup extra virgin olive oil + more for brushing

Freshly ground pepper

Kosher salt

2 firm-ripe peaches (about 6 ounces each), pitted and quartered

4 handfuls baby arugula (about 4 ounces)

8 slices thinly sliced prosciutto (3-4 ounces)

1/2 cup roughly chopped roasted almonds

1/2 cup crumbled blue cheese

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