To grill peaches: Preheat grill to medium-high heat. Brush olive oil on both sides of peach slices and place on grill. Cover grill and cook about 5-7 minutes, or until peaches have blackened grill marks. Using grill tongs, carefully flip peaches and grill on other side until grill marks are present, about 5-7 minutes more. Carefully remove from grill (peaches will be soft and may fall apart), and set aside.
To make Honey Mustard Vinaigrette: Combine olive oil, apple cider vinegar, honey, mustard, and salt in a small bowl and whisk to combine.
To build salad: To a salad plate or bowl, add arugula and arrange grilled peaches. Sprinkle crumbled goat cheese and sunflower seeds on top, then drizzle with Honey Mustard Vinaigrette.
Recipe Notes: Take care when flipping peaches after they have been grilled, as they will become very soft and may fall apart easily. I used tongs instead of a fork to flip to avoid breakage. This salad can also be paired with many different dressings, include a white wine or balsamic vinaigrette.
Prep Ahead: Grill peaches up to one day and make salad dressing up to two days ahead of time to reduce salad preparation time.
Leftovers and Storage: Store leftover grilled peach salad in an airtight container for up to two days if salad is dressed, or up to three days if you store the salad dressing on the side. Honey Mustard Vinaigrette dressing can be stored in the refrigerator for up to one week.
Nutrition notes: Nutrition information is an estimate and is calculated for one serving using half of the dressing. This recipe is vegetarian and is a good source of fiber, protein, and vitamin A.