In a small jar, whisk together olive oil, hot honey, apple cider vinegar, Dijon mustard, minced garlic, and salt. Shake until combined.

Heat a skillet over medium heat and sauté chopped prosciutto for 5-7 minutes until crispy.

In a pot, boil salted water and cook orzo for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine orzo, chopped peaches, prosciutto, mozzarella pearls, chopped basil, and arugula. Toss gently.

Drizzle the vinaigrette over the salad, toss to coat, and adjust seasoning if needed.