Preheat outdoor grill or stove-top grill pan over medium-high heat.
Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.
* To toast pine nuts, warm a saute pan over medium heat. Add pine nuts and cook, stirring frequently, until golden and fragrant, about 4 minutes. Remove from heat before they get *too* toasted - they will continue to cook for a bit even off-heat.