• To make a balsamic glaze, bring your balsamic vinegar to a boil in a pot. Once it's bubbling, reduce the heat and let it cook until all of the water evaporates and it turns into a thick glaze. This will take 5-7 minutes.
• Cut the peaches in half, take out the pits and brush some olive oil on them. Grill them on your bbq or stove top grill for 5-7 minutes, or until you get char lines on them.

Assembling the salad

• Take your arugula, blueberries, candied pecans, and cherry tomatoes, and add them to a salad bowl or serving tray. You can mix the salad or add each ingredient in layers.
• Add your mozzarella pearls on top, as well as the grilled peaches.
• Drizzle with the balsamic glaze and enjoy!