Preheat grill. Rub fruit with olive oil to coat then grill quickly, just until marked and beginning to soften, turning once. Remove from heat and reserve. Arrange arugula on serving platter, topping with fruit, torn prosciutto and crumbled goat cheese (chilling makes it easier to work with the prosciutto and chèvre). In a small pan over med-high heat, reduce the vinegar by half (if using an older balsamic simply skip reducing it). Drizzle vinegar and honey over salad, finishing with a few tablespoons of extra virgin olive oil, salt and pepper. Serve immediately.
* Nectarines or 2 additional peaches can be used in place of apricots.