Cut the fresh peaches into wedges and mix with the honey and balsamic vinegar. Saute for 5 minutes on medium heat until the peaches are coated. Remove and let cool.
In a bowl, mix the arugula, peaches, sliced shallots and toasted almonds. Chiffonade a handful of purple basil into the bowl. Crumble the goat cheese on top.
Dress with the Balsamic Yogurt Dressing. Finish with the black truffle oil. Season with salt and pepper.