Preheat a grill to medium. Toast the pecans in a dry skillet over medium-high heat, stirring occasionally, 5 to 7 minutes; set aside.
Lightly brush the grill grates with olive oil. Add the ham steaks and grill until marked and heated through, 2 to 3 minutes per side. Remove to a cutting board and slice into 1/2-inch-thick strips; set aside.
Whisk the vinegar, honey, mustard, herbs and shallot in a large bowl. Slowly whisk in the olive oil until emulsified. Add the peaches, mesclun, pecans and ham and gently toss. Season with salt and pepper and top with the goat cheese.
Photograph by Charles Masters
Recipe courtesy of Food Network Magazine