Preheat the grill to medium-high heat. Slice peaches in half and remove pits. Brush cut sides with olive oil. Grill peaches cut-side down for about 4 minutes until softened.

In a food processor, combine basil, mint, pine nuts, garlic, and lemon zest. Drizzle in olive oil while processing until smooth. Season with salt and pepper to taste.

In a large bowl, toss arugula, escarole, and watercress with a small amount of olive oil. Transfer to a platter and add grilled peaches and mozzarella.

Sprinkle toasted pine nuts over the salad. Drizzle with mint basil pesto and squeeze lemon juice over the top. Serve at room temperature.