Start this recipe by slicing the Maltese gbejniet into 3 slices horizontally. Place 1 slice onto each peach half, wrap with a slice of Parma ham and place them onto a baking tray. Drizzle with a little olive oil and honey and bake at 200`c for 5 minutes, or until the Parma ham is crispy. Meanwhile, place the salad leaves in a bowl. Mix together the extra virgin olive oil, balsamic vinegar, lemon juice and 1 tablespoon of honey and season well with salt and pepper. Pour the dressing over the salad leaves and toss together. Arrange the dressed salad leaves onto 2 serving plates and place 3 cooked peaches onto each plate. Scatter over the walnuts and pour over the dressing. Finally, drizzle over the remaining tablespoon of honey, scatter or the croutons and serve.