Cut the peaches in 8 wedges and discard the pit. Brush with a small amount of olive oil on both sides of each wedge, also brush the grill grate with olive oil to prevent sticking. Grill the wedges 2 minutes per side on a grill over high heat.

In a mason jar, combine olive oil, balsamic vinegar, honey, and dijon mustard. Put the lid on and shake for 30 seconds. Or whisk together in a bowl.

Divide the lettuce between 4 plates or containers, evenly divide the goat cheese, blueberries, walnuts, and grilled peaches.

Serve with the honey balsamic vinaigrette.