Slice the peach into about 8-10 slices. Spread a bed of microgreens on the plate and spread out the peaches. Top with the blueberries, pistachos and the crumbled goat cheese. Sprinkle the chopped pistachos on the top of the salad and drizzle with the white balsamic reduction. For a substitute of the balsamic, drizzle with honey. It will provide a more sweet and less tangy salad.