Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds

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Lamb chops:

24 lamb chops (2 chops per person)

12 cloves garlic, smashed

4 large fresh sprigs thyme

1 tablespoon freshly ground black pepper

4 tablespoons extra-virgin olive oil

1 tablespoon kosher salt

For the vinaigrette:

1 peeled shallot

1/2 cup sherry vinegar

1 tablespoon Dijon mustard

Salt

Freshly ground black pepper

1 cup extra-virgin olive oil

4 tablespoons freshly chopped chives, divided

6 California peaches (Freestone), split, stone removed, skin on

1 tablespoon brandy

4 tablespoons dark brown sugar

10 cups baby arugula

1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds

1/2 cup slivered almonds, toasted and salted