2 Belgian endives trimmed and cut crosswise into 1-inch pieces
2 stemmed watercress (about 8 cups)
6 ounces halved bocconcini or sliced fresh mozzarella
Prepare Grilled Peaches; Heat grill to medium-low. Halve and pit peaches; brush both sides with butter. Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side. Quarter each half, and set aside.
In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper.
Add Belgian endives, stemmed watercress, and bocconcini or mozzarella. Toss to coat. Divide among plates; arrange peaches next to salad.