Prepare the Balsamic Vinaigrette: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well emulsified. Set aside.

Slice the nectarines thinly (about 1/8 inch thick). If using grilled nectarines, lightly brush slices with oil and grill for 2 minutes per side until light char marks appear, then set aside to cool slightly.

In a large mixing bowl, place the arugula.

Gently drizzle about two-thirds of the prepared vinaigrette over the arugula. Toss lightly to coat the leaves evenly without bruising them.

Arrange the dressed arugula on a serving platter or individual plates.

Carefully layer the sliced nectarines over the arugula. Sprinkle the crumbled goat cheese and candied pecans evenly over the top.

Drizzle the remaining vinaigrette over the nectarines and cheese just before serving. Serve immediately.