Preheat the oven to 350°. Toast ½ cup pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss 2 large bunches of lacinato kale with 2 Tbsp. extra-virgin olive oil in a large bowl to coat. Massage leaves until starting to soften, about 3 minutes. Let sit at room temperature for at least 15 minutes and up to 2 hours.

Toss 1½ large ripe peaches, thinly sliced, with 2 Tbsp. fresh lemon juice in a small bowl to coat. Set aside.

Blend 3 Tbsp. Champagne vinegar, 2 tsp. hot honey, 1 tsp. Diamond Crystal salt, ½ tsp. freshly ground pepper, remaining 1½ large ripe peaches, thinly sliced, and remaining 6 Tbsp. extra-virgin olive oil in a blender until smooth and emulsified.

Pour dressing over kale. Add pecans, 4 oz. Gouda, coarsely chopped, ½ cup torn mint leaves, and reserved peaches; toss to combine. Sprinkle with flaky sea salt and season with more pepper.