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In a pot of boiling salted water, add the pasta and cook as per packet directions.
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Drain and rinse under cold water until the pasta is at room temperature.
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To make the dressing combine all ingredients in a jar with a lid, shake well to combine.
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On a griddle plate or a BBQ, grill peach slices until lightly charred on each side.
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To assemble the salad, toss the cooked farfalle, rocket and spinach in 2/3 of the vinaigrette dressing.
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Scatter onto a large serving plate and top with the grilled peaches, torn bocconcini, and prosciutto slices. Pour the remaining dressing evenly over the assembled salad.
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Garnish with fresh thyme and drizzle with balsamic glaze.
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Serve and enjoy with family and friends!
