Gather and prepare all ingredients. Preheat the grill to 400°F.

Carefully cut around each peach and remove the pit.

Brush the cut sides of the peaches with 1 tablespoon of oil and set aside.

Once the grill is hot, place the peaches, cut side down, on the grill. Grill, undisturbed, for 2-3 minutes until it softens and grill marks form.

Using a pair of tongs, carefully remove the peaches. Let them cool, then cut them into third slices and set aside.

To make the vinaigrette, add the balsamic vinegar, garlic, Dijon mustard, sugar, salt, and pepper to a small bowl. Whisk until combined.

While constantly whisking, slowly pour the remaining oil into the bowl until smooth.

Plate the mixed greens on a platter or 4 individual plates. Artfully top the salad with grilled peaches, red onions, almonds, and goat cheese.

Drizzle the balsamic vinaigrette on top and serve immediately.