Grilled Peach & Burrata Salad with Basil and Balsamic

Ingredients

• •2 large ripe peaches, halved and pitted
• •1 ball (8 oz) fresh burrata
• •1/2 cup loosely packed fresh basil leaves
• •2 tbsp aged balsamic vinegar (or balsamic glaze)
• •3 tbsp extra-virgin olive oil, divided
• •1/4 tsp flaky sea salt
• •1/4 tsp freshly cracked black pepper
• •1 tbsp honey
• •2 oz baby arugula

Instructions

1. 1.Heat a cast-iron grill pan or skillet over medium-high heat until very hot, about 2 minutes.
2. 2.Brush the cut sides of the peach halves with 1 tbsp of the olive oil.
3. 3.Place the peaches cut-side down on the hot pan and grill undisturbed for 3–4 minutes, until caramelized grill marks form and the flesh softens slightly. Remove and let cool for 2 minutes, then slice each half into thirds.
4. 4.Toss the arugula with the remaining 2 tbsp olive oil, a pinch of the flaky sea salt, and a crack of black pepper. Spread it across a serving platter or two plates.
5. 5.Arrange the grilled peach slices over the arugula.
6. 6.Tear the burrata in half and nestle one half on each plate (or tear the whole ball into rough chunks and scatter across the platter). Season with the remaining flaky sea salt and black pepper.
7. 7.Scatter the basil leaves over everything.
8. 8.Drizzle with the honey, then the aged balsamic vinegar. Serve immediately.