Grilled Peach Salad with Burrata and Arugula


1 oz. Extra Virgin Olive Oil

½ oz. Balsamic Vinegar

1 tsp. Honey

½ tsp. Chives

1 tsp. Mustard


2 c. Baby Arugula

½ Red Onion

3 oz. Burrata

4 Peaches (sliced)



Whisk ingredients for dressing together in a small bowl, allow the ingredients to emulsify, leaving ¼ cup of oil to the side.  Brush extra virgin olive oil onto peaches, and lay on grill until they have an outer crisp.

In a large mixing bowl, combine all salad ingredients except for Burrata, and stir in dressing.  Top salad with Burrata and serve. 

(NOTE: Prep times can vary by equipment.)

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