Preheat grill or grill pan to medium-high heat. Brush peach halves with 1/2 tbsp olive oil. Tip: No grill? Use a cast-iron skillet for similar char marks.

Grill peaches cut-side down for 3-4 minutes until caramelized. Flip and grill skin-side down for 1 minute. Set aside. Tip: Don’t move peaches too soon—they’ll release naturally when ready.

In a small saucepan, simmer balsamic vinegar and honey over low heat for 3-5 minutes until slightly thickened. Remove from heat. Tip: Watch closely—glaze burns easily!

Toss arugula with remaining 1/2 tbsp olive oil and salt in a bowl. Top with grilled peaches, goat cheese, and walnuts. Tip: Wait to dress greens until serving to prevent wilting.

Drizzle with balsamic glaze and serve immediately. Tip: Use a squeeze bottle for pretty zigzag patterns.