Roughly chop bacon and cook over medium high heat until crisp. Remove from pan and set aside.

Peel peaches; chop enough to yield 1 cup and set remainder aside. Add peaches, shallots, and garlic to hot skillet and sauté 4 minutes. Deglaze pan with wine vinegar; stir in honey and hot sauce. Simmer, stirring vigorously, 2 minutes. Taste; add salt and pepper to taste and keep warm.

Slice remaining peaches and grill until slightly softened, turning once. Add salad greens to warm dressing and toss to coat. Divide among 4 salad plates and top evenly with toasted pecans and goat cheese. Serve at once.