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.
Mix the yogurt, balsamic vinegar, honey, mustard, lemon juice, salt and pepper together. Then drizzle the oil in slowly until fully combined. Chill until serving.