Preheat grill. Rub cut peaches with 1 T olive oil. Grill just until marked and warmed through, approx. 1 min per side. Cut cabbage into thick wedges, keeping core intact for grilling. Rub cabbage with 1-2 T olive oil and a pinch of salt and pepper, then grill until charred well. Remove cabbage and place onto work surface, cutting away core and rough chopping cabbage a few times. Transfer to serving plate, topping with peaches. Drizzle with honey, remaining olive oil and vinegar. Add cheese (2 oz per serving), a pinch salt and pepper, the crushed fennel and basil leaves. Serve immediately.