Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.