Start by making a balsamic reduction. Pour the balsamic vinegar into a small saucepan and heat over medium heat. Bring to a steady boil, stirring occasionally until the vinegar reduces by half and thickens.

I chose to keep the skin on the peaches, but you could boil the peaches for 1 minute, then soak in an ice bath for 1 minute, and peel off the skin. Then slice the peaches in half and remove the pits. Either using a grill or a grill pan, grill the peaches for 1-2 minutes until grill marks form. I did drizzle just a touch of olive oil on my grill pan first to prevent any sticking.

Toss the arugula in a bit of olive oil, and divide it between two plates. Then top with the peaches, slices of the mozzarella, and a sprinkle of the pine nuts.

Drizzle the balsamic vinegar reduction over and serve.