In a bowl, combine the chopped cobnuts with the breadcrumbs.
Cut the goats’ cheeses on a diagonal in half and roll in the cobnut breadcrumbs.
Place the halved peaches onto a baking tray and drizzle with honey. Grill until golden-brown.
Meanwhile, grate a little black truffle into the mascarpone and mix until well combined.
Toss together the frisée with the red chard and divide among four serving plates. Place a slice of the goats’ cheese and half a peach on top of each plate. Drizzle a little more honey over, finish with a dollop of the truffled mascarpone and a sprinkle of alfalfa sprouts.