What happens when you bring together fresh peaches, local arugula,burrata and hazelnuts? LOVE.

Serves 6


  • 4-6 peaches ( I usually do 1/2 a peach per person for the salad, but you can add as much as you like.)
  • 1 ball of burrata
  • arugula
  • 1/2 cup hazelnuts. lightly toasted
  • olive oil
  • sea salt
  • freshly ground black pepper

Balsamic Glaze:

  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • sea salt
  • freshly ground black pepper


  1. Put the balsamic vinegar in a small saucepan and simmer until reduced into a thick syrup. Add the honey and set aside.
  2. Slice peaches in half and remove pit. Brush the cut side with olive oil and season with salt and pepper.
  3. Heat a grill pan on medium high heat. Once the pan is hot, place the peaches cut side down and grill until you start to see grill marks and until the peaches turn a golden color, about 2-3 minutes.
  4.  Remove from the grill and set aside.
  5. It is not necessary to clean then pan, but turn heat to medium-low and lightly toast the hazelnuts.  Put aside.
  6. To assemble place baby arugula on a platter, add the peaches and using your hands gently rip the burrata and place on top of the argula and peaches.
  7. Drizzle olive oil and balsamic glaze over the peaches and burrata.
  8. Sprinkle the burrata with a little sea salt and  freshly groud pepper and then the hazelnuts.
  9. Serve immediately with a very crusty baguette.