Summer Grilled Peach & Burrata Salad by a Celebrity Chef

Preparation

1. Preheat your grill or grill pan over medium-high heat. You want it hot enough to get nice grill marks without burning the peaches. 2. While the grill heats, halve the peaches and remove the pits. Brush the cut sides lightly with olive oil to prevent sticking. 3. Place the peaches cut side down on the grill. Grill for about 3 minutes per side, or until you see clear grill marks and the peaches are slightly softened. 4. Remove the peaches from the grill and let them cool slightly. Then, slice each half into wedges. 5. Arrange the arugula across a large serving platter or individual plates. Scatter the grilled peach wedges on top. 6. Tear the burrata into pieces and nestle them among the peaches and greens. 7. Drizzle the salad with olive oil and balsamic glaze. Season with salt and freshly cracked black pepper to taste. 8. Toss gently just before serving to combine all the flavors. Serve immediately to enjoy the contrast of warm peaches and cool burrata.

Ingredients

• 4 ripe peaches
• choose ones that are firm but yield slightly to pressure
• 2 balls of burrata cheese
• creamy texture
• mild flavor
• 4 cups fresh arugula
• peppery and bright
• 2 tablespoons olive oil
• for grilling and dressing
• 2 tablespoons balsamic glaze
• adds tang and sweetness
• Salt and freshly cracked black pepper
• enhances flavors
• Optional: A handful of toasted pine nuts for extra crunch