Wash and dry produce.

Peel and mince or grate garlic. Zest and quarter lemon. Halve peach and remove pit; cut into ¼-inch-thick slices. Toss peach slices in a small bowl with ½ TBSP sugar (1 TBSP for 4 servings) and a pinch of salt. Set aside.

In a large bowl, whisk together garlic, lemon zest, mustard, jam, 1 TBSP olive oil (2 TBSP for 4), juice from half the lemon, salt, and pepper; set aside.

Heat a drizzle of oil in a large pan over medium heat. Add peach slices; cook until lightly browned and fork-tender, 1-2 minutes per side. Add 2 TBSP water (4 TBSP for 4 servings); cook, stirring, until liquid has thickened and is syrupy, 1-2 minutes more.

Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Transfer to bowl with dressing. Wipe out pan.

Heat a drizzle of oil in pan used for peach over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side. (If prosciutto starts to crisp too quickly, reduce heat to medium.)

Turn off heat; transfer prosciutto to a paper-towel-lined plate. Once cool enough to handle, roughly chop into bite-size pieces.

Meanwhile, massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.

To bowl with caramelized peach and dressing, add grain blend, arugula, feta, and half the crispy prosciutto. Toss to combine.

Divide peach and grain salad between bowls. Top with almonds and remaining crispy prosciutto. Serve with remaining lemon wedges on the side.