Start by preheating your grill to medium-high heat. While it's heating, peel and halve the peaches, removing the pits. Lightly brush each peach half with extra virgin olive oil. Place the peaches cut-side down on the grill and cook them for 3-4 minutes until you see beautifully charred grill marks and the peaches become slightly tender. Flip them carefully and grill for an additional 3-4 minutes.

In a small food processor, combine 1/2 cup of fresh basil leaves, 1/2 cup fresh mint leaves, a garlic clove, 2 tablespoons of lemon zest, and a pinch of kosher salt. Pulse until everything is finely chopped. Gradually stream in 3/4 cup of extra virgin olive oil while blending until the mixture reaches a smooth consistency. Taste and adjust seasoning with fresh ground pepper as desired.

In a large mixing bowl, combine 1 cup of arugula, 1/2 cup of escarole, and a handful of watercress. Drizzle with olive oil and a squeeze of lemon juice to enhance their flavors. Gently toss the greens together to coat evenly, making sure they are beautifully mixed and ready for the delightful toppings that will follow.

On a large serving platter, create a lovely bed of the mixed greens as the foundation for your Grilled Peach Salad with Mint Pesto. Carefully place the grilled peach halves on top of the greens, arranging them for visual appeal. Next, add slices of fresh mozzarella cheese, and sprinkle the toasted pine nuts over the top for an added crunch that contrasts beautifully with the juicy peaches.

Dollop generous amounts of your homemade mint basil pesto over the salad, allowing it to swirl beautifully into the other ingredients. Drizzle any remaining lemon juice over the top to brighten the dish. Lastly, season with fresh ground pepper to enhance the overall flavor, tying all the delicious elements together in this enticing Grilled Peach Salad with Mint Pesto.