Heat the grill to medium or the oven to 170°C.
Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and 60ml olive oil. Season with salt.
Gently mix together the warm peaches, almonds, rocket and blue cheese in a large mixing bowl. Toss with the dressing.
Cook's Note: I love this served right on top of a steak but it is also great as a side salad.