In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring the mixture to a simmer over medium heat, then reduce the heat to low.

Let it gently simmer, stirring occasionally, for 5-8 minutes, or until the mixture has reduced and thickened enough to coat the back of a spoon. It will continue to thicken slightly as it cools. Remove from heat and set aside.

Preheat a grill or grill pan to medium-high heat. Ensure the grates are clean and lightly oiled.

In a medium bowl, gently toss the prepared peach wedges with 1 tablespoon of olive oil, ensuring they are lightly coated.

Place the peach wedges directly on the hot grill. Grill for 2-3 minutes per side, until soft and tender with distinct grill marks. Be careful not to overcook, as they can become mushy. Remove from the grill and let cool slightly.

On a large platter or individual serving plates, create a bed of baby arugula.

Artfully scatter the grilled peach wedges, slices of prosciutto, torn fresh mozzarella, and thinly sliced red onion over the arugula.

Garnish the salad with fresh basil leaves.

Just before serving, generously drizzle the prepared balsamic glaze over the entire salad. Serve immediately and enjoy!