Summer Peach and Mozzarella Salad

Wash the arugula and drain. Drain the mozzarella. Wash the peaches, cut them in half, and remove the pits.

Lightly toast the walnuts in a pan without oil. Place the peaches on the grill or prepare them in a grill pan on the stove. As soon as they are slightly soft and have nice grill marks, they are ready.

For the dressing, whisk together the olive oil, balsamic vinegar, and honey in a bowl. Squeeze the lime with a citrus press and add the juice to the dressing. Stir everything and season to taste once more with salt and pepper.