2 tspsExtra Virgin Olive Oil 1 tspBalsamic Vinegar 2 cupsBaby Arugula 1 cupFresh Mozzarella (sliced) 1/3 cupToasted Pine Nuts (for sprinkling) 1 tspSea Salt And Fresh Black Pepper 1Packed Cup Mixed Mint & Basil 1/4 cupPine Nuts (you could also use walnuts instead, toasted) 1/2Garlic Clove (roughly chopped) 1 tbspJuice And Zest From ½ A Lemon 1/4 cupExtra Virgin Olive Oil (more to taste) 1Few Pinches Red Pepper Flake
Slice the peaches into 6 segments per peach. In a small bowl, toss them with the olive oil, balsamic, and just a small pinch of salt.
Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.
Meanwhile, make the pesto: Combine the mint and basil, pine nuts, garlic, lemon juice and zest, olive oil, and pinches of red pepper flakes, salt, and pepper in a small food processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer.
Toss the arugula with a little bit of olive oil and a few pinches of salt. Assemble on a platter and top with the mozzarella slices, peaches, dollops of the pesto, a sprinkle of pine nuts, and a few pinches of red pepper flakes. Squeeze a bit of lemon on top and serve.