Start by rinsing the ripe peaches under cool, running water to remove any dirt. Slice each peach in half, carefully remove the pit, and then cut the peach halves into wedges. Set the wedges aside in a large mixing bowl.

In the same mixing bowl, gently add in a generous handful of arugula or mixed greens. Then, toss in the halved fresh mozzarella balls.

Sprinkle the toasted walnuts over the mix. To toast the walnuts, heat them in a dry skillet on medium heat for about 5 minutes.

Drizzle the balsamic glaze over the salad mixture, allowing the tangy sweetness to coat the ingredients beautifully. Season with a pinch of salt and freshly cracked pepper to taste.

Gently toss all the ingredients together until combined, being careful not to mash the peaches or mozzarella.

Cover the salad and place it in the refrigerator for about 10-15 minutes to let the flavors meld.

Serve the Peach Salad directly from the mixing bowl or plate it individually for an elegant presentation.