Grilled Peach Salad with Burrata

Make the Vinaigrette
1 In a small mason jar, combine the olive oil, balsamic vinegar and honey.
2 Screw on the cap, and shake until combined.
3 Taste, then season with salt and pepper.
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 the peaches 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 the arugula to a large bowl.
13 Slice the burrata cheese into bite-sized pieces, and add those on top of the arugula.
14 Slice the red onion thinly, too, and add it to the salad.
15 Add the toasted pecans 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.