Grilled Peach Salad with Burrata and Balsamic

Step 1

Pat the peaches dry with a clean kitchen towel. Cut each peach in half lengthwise from the stem to the bottom, twisting gently to separate the two halves, then remove the pit with a spoon.

Step 2

Brush both sides of each peach half lightly with 1 tablespoon of olive oil, using a pastry brush or the back of a spoon. Sprinkle lightly with salt and pepper.

Step 3

Pour the balsamic vinegar into a small saucepan and place over medium-high heat. Let it bubble gently, stirring once every 10 seconds, until it darkens and thickens to the consistency of honey, about 3 minutes.

Step 4

Place a grill pan or cast iron skillet over medium-high heat and wait until it is very hot — when you hold your hand 3 inches above it for 3 seconds, you should feel strong heat that makes you pull away.

Step 5

Lay the peach halves flat-side down on the hot grill pan. Do not move them for 2 minutes, until the cut surface turns golden brown with dark grill marks.

Step 6

Flip each peach half using tongs and cook the skin side for 1 minute until it softens slightly and lightens in color, then transfer to a cutting board.

Step 7

Divide the fresh arugula equally between two plates, spreading it in a loose mound in the center of each plate.

Step 8

Slice each grilled peach half crosswise into 4 strips, cutting perpendicular to the skin. Arrange the slices on top of the arugula on each plate, fanning them slightly.

Step 9

Tear the burrata cheese into 2–3 pieces per plate and scatter them over the peaches, breaking it gently with your hands so the creamy center spills slightly.

Step 10

Drizzle the thickened balsamic reduction in a thin zigzag pattern across the top of each salad.