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Combine the arugula or greens, blue cheese, pistachios, dried cranberries, and pickled red onions or shallots in a salad bowl.
In a blender, combine the chopped peach, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Blend until smooth.
If the dressing is too thick, add 1 tablespoon of water to thin it out.
Drizzle the peach vinaigrette over the salad and toss to coat.
Optionally, you can also add 1 tablespoon of balsamic vinegar to the dressing.