Grilled Apricots with Honey Glaze and Cheese Rosettes

0 Char the Apricots: Brush the cut sides of the apricots with olive oil. Heat a grill or a wire rack set over a gas burner until ripping hot. Place the apricots cut-side down and char hot and fast, about 20 seconds, until the surface is marked but the fruit still holds its shape. Do not overcook or they will turn soggy.
1 Make the Glaze: Add the honey, sherry vinegar, pinch of salt, tarragon, and jalapeño to a small saucepan. Simmer for 2 to 3 minutes until thickened. Remove from the heat and let cool slightly, then discard the tarragon and jalapeno.
2 Glaze and Sesame: Brush the apricots with the honey glaze, reserving some for finishing. Let the apricots cool slightly, then sprinkle with the toasted sesame seeds.
3 Shave the Rosettes: Bring the cheese to room temperature. Use a girolle to shave the Petit Basque into rosettes. If you don't have a girolle, you can grate any semi-hard cheese and make a mound.
4 Assemble: Set a cheese rosette in the divot of each apricot half. Drizzle with the reserved honey glaze, then finish with chopped chives, chive blossoms, and flaky salt.