Grilled Peach Salad with Burrata

Make the Vinaigrette
1 In a small mason jar, combine the [wprm-ingredient text="4 tablespoons extra virgin olive oil" uid="7"], [wprm-ingredient text="3 tablespoons balsamic vinegar" uid="8"] and [wprm-ingredient text="½ tablespoon honey" uid="9"].
2 Screw on the cap, and shake until combined.
3 Taste, then season with [wprm-ingredient text="Kosher salt" uid="10"] and [wprm-ingredient text="Black pepper" uid="11"]
4 Set aside until later.
Grill the peaches
6 Preheat the grill (or a grill pan) to 400°F. If you’re using a gas grill, fire half of the burners so the peaches can cook on indirect heat. If you cook them over the flame, the sugars in the peach will cause the peaches to burn.
7 Cut [wprm-ingredient text="2-3 peaches" uid="1"] in half, and remove the pits. Leave on the skins.
8 When the grill is at temperature, brush the non-skin flesh of the peaches with oil. Place the oiled side down on the grill.
9 Cover the grill, and grill for 2-3 minutes, until grill marks appear. Turn halfway and grill for another 1-2 minutes for more grill marks, then remove the peaches from the grill.
10 Let the peaches cool for 5 minutes, then slice when still warm.
Make the Salad
12 Add [wprm-ingredient text="5 oz. arugula" uid="2"] to a large bowl.
13 Slice [wprm-ingredient text="4 oz. burrata cheese" uid="3"] into bite-sized pieces, and add those on top of the arugula.
14 Cut the [wprm-ingredient text="¼ cup thinly sliced red onion" uid="4"], too, and add it to the salad.
15 Add [wprm-ingredient text="¼ cup chopped pecans" uid="5"] to the salad, too.
16 Finish the salad with the sliced peaches.
17 Drizzle the balsamic vinaigrette over the salad, and toss before serving immediately.