Ingredients:

  • 4 ripe but firm peaches, halved and pitted
  • 2 tbsp olive oil
  • 1 pinch kosher salt
  • 5 oz baby arugula
  • 8 oz fresh burrata cheese
  • 1/4 cup toasted pine nuts
  • 1/4 cup fresh basil leaves
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1 small clove garlic, minced
  • freshly cracked black pepper to taste

Instructions:

  1. Wash and halve the peaches, removing the pits. Brush the cut side of each peach lightly with 2 tablespoons of olive oil and a pinch of salt.
  2. In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, balsamic glaze, lemon juice, honey, and minced garlic until the mixture is smooth and glossy.
  3. Preheat an outdoor grill or cast-iron grill pan to medium-high heat.
  4. Place peaches cut-side down on the grill, pressing down lightly. Sear for 3–4 minutes without moving them until deep mahogany-colored char marks develop. Flip and warm the skin side for 1 minute, then remove from heat.
  5. Lay a bed of baby arugula on a large platter and nestle the warm peaches atop the greens.
  6. Tear the burrata cheese over the peaches and scatter toasted pine nuts and fresh basil leaves over the top.
  7. Drizzle the prepared balsamic dressing over the salad and season with freshly cracked black pepper.