Preheat your grill to medium-high heat. Peel and halve the ripe peaches, removing the pits. Brush the peach halves with olive oil and grill for 3–4 minutes on each side until caramelized.

In a food processor, combine mint leaves, basil leaves, toasted pine nuts, and garlic. Pulse until finely chopped. Gradually drizzle in olive oil and blend until smooth. Mix in lemon juice, lemon zest, salt, and pepper.

In a large bowl, toss together arugula, escarole, and watercress with a drizzle of olive oil. Layer the mixed greens on a serving platter, followed by the grilled peaches, mozzarella slices, and toasted pine nuts.

Dollop the mint basil pesto over the salad and drizzle with fresh lemon juice. Serve immediately.