Preparation

• 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. 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.
• 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.