Grilled Peach Salad with Burrata and Arugula

Ingredients:

• 3 ripe peaches, halved and pitted

• 2 tbsp olive oil

• 5 oz arugula (about 4 cups)

• 1 ball burrata cheese (or 2 small balls), torn into pieces

• ¼ cup toasted almonds or pistachios (for crunch)

• 2 tbsp fresh basil leaves, torn

• 1–2 tbsp honey (optional, for drizzle)

• Flaky sea salt & freshly cracked black pepper

Balsamic Dressing:

• 3 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar (or white balsamic for lighter flavor)

• 1 tsp Dijon mustard

• ½ tsp honey or maple syrup

• Pinch of salt & pepper

Instructions:

1. Grill the Peaches:

   • Heat a grill pan or outdoor grill to medium-high.

   • Brush peach halves with olive oil and grill 2–3 minutes per side until caramelized with nice grill marks.

   • Slice into wedges once slightly cooled.

2. Make Dressing:

   • Whisk together olive oil, balsamic vinegar, Dijon, honey, salt, and pepper until emulsified.

3. Assemble the Salad:

   • Spread arugula on a serving platter or large bowl.

   • Arrange grilled peach slices, torn burrata, toasted nuts, and basil leaves on top.

4. Finish:

   • Drizzle with balsamic dressing and (optional) extra honey.

   • Sprinkle with flaky sea salt and cracked pepper.