Steps

1. Preheat oven to 350°F. Place peaches, pit side up, in the bottom of a small baking dish and bake until fruit begins to soften, 5-7 minutes. When finished, remove and set aside.
2. Lay the bacon slices on a baking sheet and cook in the preheated oven until bacon starts to curl and crisp, 7-10 minutes. Remove and cool. When cool, roughly chop the bacon.
3. Whisk the mustard, vinegar, salt and pepper together in a small glass or stainless steel bowl. Then slowly whisk in the olive oil.
4. In a separate bowl, mix the crumbled blue cheese and chopped bacon together. Mound the gorgonzola-bacon mixture equally on the cut side of each peach. Place in the oven and bake until cheese is bubbly and begins to brown, around 5 minutes.
5. While the peaches heat, toss the arugula with the dressing in a large bowl.
6. Divide the salad into four portions and place in neat piles on one side of each of four plates. Place the warm peaches in on the other side of the plates. Spoon any juices from the baking dish in a circular pattern around the plate.

Notes

This is a wonderful spring and summer dish for the times when peaches are in season and tasting their best. A lettuce called "little gems" is an excellent substitution for the arugula; it looks like a cross between butter lettuce and romaine hearts. If you're able to track it down, its sweet crunchiness will charm you.