Drain the mozzarella cheese. Place ball(s) in a colander to strain. Once most of the liquid has seeped out, cut into cubes (or tear into slightly larger than bite size pieces if you don't want to use a knife). Set aside.
As your cheese drains, grill the peaches. Preheat your grill pan or BBQ grill to medium-high. As it heats, toss the peaches in a little olive oil and then place on hot grill. (Close the lid if using outdoor BBQ). Sear for about 3 minutes. Remove from the grill and allow to cool slightly. Chop into 1" pieces. Set aside.
In a large bowl, gently mix together the greens with mozzarella, chopped sweet Summer peaches, a small glug of good quality olive oil, and a pinch of coarse sea salt and fresh cracked black pepper with your hands.
Lay a 2-3 pieces of the prosciutto on a plate and gently scoop a handful of the salad mixture on top. Finish off the salad with a drizzle of acidic balsamic reduction, a sprinkle of crushed red pepper flakes and chopped walnuts. Enjoy!
