Jaca Glazed Grilled Peach and Prosciutto Salad

Ingredients

• 4 ripe but firm peaches, halved and pitted
• 3 tbsp Jaca, divided
• 2 tbsp olive oil
• Pinch of sea salt
• 4 cups arugula, washed and dried
• 4 oz prosciutto, thinly sliced
• 8 oz fresh mozzarella, torn into bite-sized pieces
• 2 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste