Grilled Peach & Burrata Salad

For the Salad:

• 3 ripe peaches, halved and pitted
• 5 oz baby arugula or spring mix
• 1 ball of burrata cheese
• 1/4 cup toasted almonds or pistachios
• 6–8 fresh basil leaves
• Flaky sea salt & cracked black pepper
   

For the Vinaigrette:

• 3 tbsp Tedesco's Pear White Balsamic Vinegar 
• 2 tbsp Tedesco's Extra Virgin Olive Oil
• 1 tsp Dijon mustard
• 1 tsp Honey (Try Hot Honey for an added spice!)
• Pinch of salt and black pepper
   

1. Preheat a grill or grill pan to medium-high heat. Lightly brush peach halves with olive oil.
2. Grill peaches cut-side down for 3–4 minutes until lightly charred and caramelized. Let cool slightly, then slice.
3. In a small bowl, whisk together all vinaigrette ingredients until well combined.
4. Arrange arugula or greens on a large serving plate. Add grilled peach slices, torn burrata, and toasted nuts.
5. Drizzle generously with the balsamic vinaigrette.
6. Garnish with torn basil leaves and a sprinkle of flaky sea salt and pepper.
    

Serve as a summer appetizer or side dish with grilled chicken or crusty sourdough. Add prosciutto for a salty-savory upgrade. Enjoy!