4 tablespoons lime-flavored olive oil, divided (see Note below)
2 tablespoons peach balsamic vinegar (see Note below)
5 ounces baby arugula
6 to 8 ounces fresh mozzarella cheese (the kind that’s a ball, in water)
Kosher salt, to taste
Fresh ground pepper, to taste
Preheat a grill or grill pan to medium 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.
In a small skillet (preferably nonstick), heat 2 teaspoons olive oil (not flavored!) over medium high heat. When hot, add the almonds and cook, stirring constantly, until browned. 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. Place on grill, cut sides down, and cook until marked with grill lines and beginning to soften, around 4 to 5 minutes. Turn peaches over and continue cooking for an additional 4 to 5 minutes. Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside to cool.
Just before serving, 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.
Note on olive oil and vinegar: If you can’t find lime olive oil, substitute lemon olive oil, or extra virgin olive oil and add a bit of lime zest. If you can’t find peach balsamic vinegar, substitute white balsamic vinegar.
Make ahead: Almonds can be toasted and peaches can be grilled and seasoned earlier in the day and kept at room temperature until serving.