Grilled Peaches over Arugula with Goat Cheese and Prosciutto

This summer peach salad with sweet and smoky slices of grilled peaches includes fresh arugula, shredded goat cheese and sliced prosciutto. The salty taste of goat's cheese and prosciutto is an irresistible addition to sweet peaches and tangy arugula.
Bring the vinegar to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the amount of vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; add honey. Cool to room temperature.Preheat the grill over high heat.Place the peach slices on a grill rack greased with cooking spray; cook for 30 seconds on each side or until grill marks appear but the peaches are not firm. Remove from grill; set aside.Combine the oil, pepper, and salt in a large bowl, stirring with a whisk. Add the arugula, stirring lightly to coat. Place the arugula mixture on a platter. Top with peach slices and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.