1. Toss peaches, oil, vinegar, cilantro, basil, sugar and dill weed in medium bowl. Let stand 15 minutes.
2. Just before serving, toss arugula, peach mixture and green onion in large bowl. (Or divide among individual plates.) Sprinkle with blue cheese and sesame seed.
To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.
Test Kitchen Tip: Prepare as directed, using other stone fruit such as nectarines or the hybrids, plumcots or pluots.
This recipe was created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef.