- BRING vinegar to a boil in a small saucepan over medium high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
- PREPARE grill to high heat.
- PLACE peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
- COMBINE oil, pepper, and salt in a large bowl, stirring with a whisk, add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.
For a more savory dish, replace the peaches with grilled sweet, white onions.