In a small bowl combine the olive oil, 1 tablespoon of the tarragon and half of the crushed pink peppercorns to prepare the seasoning.

Brush this oil seasoning over the tenderloins and peach cheeks

Grill the peach cheeks over medium heat for 1-2 minutes on each side, remove and set aside.

Grill the tenderloins for 2-3 minutes on each side or until cooked through, remove from grill and loosely cover with foil to rest

Arrange the cos lettuce, radicchio, peach chicken tenderloins and goats cheese on a serving platter. Drizzle with dressing just before serving

Combine the extra virgin olive oil, mustard, and remaining tarragon and pink peppercorns in a jar. Shake well to combine