Put your balsamic vinegar in a small pot or pan, then bring to a boil. Keep boiling until you have reduced the vinegar by half. It should start to slightly thicken and go syrupy.

Cut the peaches and nectarines in half and then remove the stone. Lightly brush the flesh of the fruits with vegetable oil. 

Pre-heat a griddle pan over high heat, then add the peaches and nectarines flesh side down. Grill for about a couple of minutes until they develop a nice char. Take off the heat and set aside. 

Get all of your other ingredients ready, (your goats cheese, rocket, spinach, red onion, mint leaves and pecans) then you can serve the salad how you want. You can cut the fruit up smaller and toss everything together. Or, you can serve it on a board or platter in a deconstructed way like I did. Get creative with it!

Finally, drizzle your balsamic glaze over your salad and enjoy!