Heat a grill to medium heat and grill each wedge for just one or two minutes (until slightly tender).
Cut each slice of prosciutto in half, lengthwise, so you now have 16 narrower slices.
Place a green leaf and peach slice on top of a prosciutto slice. Wrap each wedge with the prosciutto and place on a serving dish. Repeat with remaining ingredients.
In a small mixing bowl, whisk together the honey, balsamic vinegar, mustard, and salt. Slowly add the oil while whisking thoroughly to combine. Continue whisking until the dressing is fully emulsified.
Drizzle the dressing over the prosciutto-wrapped peaches. Serve!