Slowly drizzle in the EVOO while stirring until dressing thickens. Add salt and pepper to taste. Cover & refrigerate until needed.
In a large dish, arrange the shallot, pistachios, pomegranate arils, and feta over top of the arugula.
Using either a BBQ or grill pan, heat to medium. Remove the pit from the peaches and cut into thick slices. Lightly brush on some of the blood orange infused EVOO. Place onto hot grill and allow to cook for a couple minutes per side, until slightly charred. Arrange on top of the salad and sprinkle with fresh dill to taste.
Remove the dressing from the fridge and stir it up again to make sure the oil is well mixed. Drizzle over the salad and serve.