• Add the peaches to a bowl and toss with the balsamic vinegar and honey.
• Add the chicken to a separate bowl and toss with the olive oil, basil, oregano, salt + pepper.
• Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
• Remove the peaches from the balsamic mix and grill the for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill. Reserve any remaining balsamic mix for the vinaigrette.
• To the grill, add the chicken and and prosciutto to grill for 5-8 minutes per side or until the chicken is cooked through and the prosciutto crisp. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken and crumble the prosciutto.
• In a large salad bowl, combine the arugula, tomatoes and gorgonzola. Top the salad with grilled peaches, chicken, burrata or mozzarella, and sliced avocado. Sprinkle the toasted seeds all over the salad. Serve the salad alongside the balsamic vinaigrette (below).

Balsamic Vinaigrette

• Grab any remaining balsamic mix from when you tossed it with the peaches. To that, add the olive oil, 1/4 cup balsamic vinegar, basil, mustard, salt and pepper. Taste, and adjust seasonings to your liking. Serve alongside the salad.