Grilled Peach Salad with Mozzarella Cheese

Preheat a grill or grill pan to medium-high heat.

In a small mixing bowl, stir together the sugar, cinnamon, allspice and mace. Stir in lemon juice and vanilla until well combined. Set aside.

Cut the peaches in half and remove the pits. Brush both sides of each half with 2 tablespoons of the lime olive oil.

Once grill is preheated, using tongs and a folded paper towel, oil the grill grates.

Place peaches on grill, cut sides down, and cook until marked with grill lines and beginning to soften, around 2 to 4 minutes (timing depends on ripeness of peaches and how hot your grill is). Turn peaches over and continue cooking for an additional 1 to 3 minutes, or until just beginning to soften.

Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside.

In a large mixing bowl, whisk together the remaining 2 tablespoons of the lime olive oil and the peach balsamic vinegar. Add arugula and toss well (I like to use my hands).

Spread arugula on a serving platter or 8 individual salad plates.

Arrange the peaches (cut side up) over the top. Arrange slices of the mozzarella cheese and toasted almonds around the peaches. Season to taste with kosher salt and fresh ground pepper.

Serve immediately.