In a shallow dish, place the sliced apricots skin side down.
In a small bowl, whisk together the olive oil, Champagne vinegar, honey and Dijon mustard. Pour over the apricots and let sit at room temperature 30 minutes.
Transfer the marinated apricots + juices to a medium bowl.
Add the baby arugula and cheese. Toss to combine.
Serve with slices of prosciutto + toasted baguette.