Preheat the grill to 400 degrees.
Place down foil.
Pit the peaches and cut them into halves. Spray them with cooking spray before adding them face down on the grill. The size and ripeness will also determine cooking time. Overly ripe peaches might be hard to flip.
I left mine on the grill face down for about 5-6 minutes before flipping them over. I used a spatula to flip mine over, but in order to preserve the grill marks you might want to use tongs.
Remove peaches from the grill and set aside.
Grab a large platter and add fresh arugula as the base.
Next, add your grilled peaches.
Crumble some hard cheese of your choice across the salad. I used parmesan that had been infused with rosemary. The rosemary tastes great with the peaches.
Next, layer on some candied pecans. I used store bought, but you can make them as well.
Finally, drizzle the entire salad with honey. The honey enhances the cheese, peaches and pecans. It’s the perfect way to finish the salad.
Serve immediately and enjoy.