# Ingredient List:
→ Salad
01 - 3 ripe peaches, halved and pitted
02 - 2 balls burrata (about 7 oz total)
03 - 4 cups arugula or mixed salad greens
04 - 1/4 cup toasted pistachios or walnuts
05 - 8 to 10 fresh basil leaves, torn
→ Dressing
06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon honey
08 - 1 tablespoon balsamic vinegar
09 - 1/2 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ For Grilling
11 - 1 tablespoon olive oil for brushing
# How to Make:
01 - Heat a grill or grill pan to medium-high. Lightly brush each peach half with the tablespoon of olive oil.
02 - Place peaches cut side down on the hot grill and cook 3 to 4 minutes per side, until charred and caramelized; transfer to a tray and let cool slightly, then slice each half into wedges.
03 - In a small bowl whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon mustard and salt and pepper until emulsified.
04 - Spread the arugula or mixed greens on a large serving platter and scatter the grilled peach wedges evenly over the greens.
05 - Tear the burrata into pieces and tuck them among the peaches and greens so each portion will have creamy pockets of cheese.
06 - Drizzle the honey-balsamic dressing over the composed salad, then sprinkle with toasted nuts and torn basil leaves; finish with an extra crack of black pepper if desired.
07 - Serve immediately at room temperature to preserve the contrast between warm peaches and cool burrata.
