Ingredients:

  • 4 large peaches, pitted and cut into wedges
  • 5 oz baby arugula
  • 8 oz burrata cheese
  • 4 oz prosciutto
  • 1/4 cup toasted pine nuts
  • 1/4 cup fresh basil leaves, chiffonade
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat a grill pan over medium-high heat. Place peach wedges in a single layer and sear for 2–3 minutes per side without moving them until deep mahogany grill marks appear. Remove and let rest for 2 minutes.
  2. Combine the olive oil, balsamic glaze, Dijon mustard, honey, salt, and pepper in a small glass jar. Shake vigorously for 30 seconds to create a stable emulsion.
  3. Toss the baby arugula with half of the prepared dressing in a large bowl and arrange the greens on a serving platter.
  4. Nestle the warm grilled peaches and torn pieces of burrata cheese among the greens, then drape prosciutto ribbons over the top.
  5. Drizzle the remaining dressing over the cheese and peaches, then garnish with toasted pine nuts and fresh basil.