Grilled Peach and Burrata Salad with Basil Lime Vinaigrette and Crunchy Walnut Crumble

Ingredients

• •3 ripe peaches, halved and pitted
• •1 tablespoon olive oil
• •1 pinch salt
• •1 pinch black pepper
• •8 ounces burrata cheese
• •4 cups mixed greens (arugula, spinach, or similar)
• •1/4 cup fresh basil leaves, torn
• •1/4 cup walnuts, chopped
• •1 tablespoon honey
• •1 tablespoon butter
• •1/4 teaspoon ground cinnamon
• •Zest of 1 lime
• •Juice of 1 lime
• •3 tablespoons extra virgin olive oil
• •1 teaspoon Dijon mustard
• •1 tablespoon honey
• •1 small garlic clove, minced

Instructions

1. 1

   Preheat a grill or grill pan to medium-high heat.

2. 2

   Brush the halved peaches with olive oil, then season with a pinch of salt and black pepper.

3. 3

   Place the peaches cut-side down on the grill and cook for 4-5 minutes until grill marks appear. Flip and cook for another 2-3 minutes. Remove from grill and slice into wedges.

4. 4

   In a small skillet, melt butter over medium heat. Add chopped walnuts, honey, and cinnamon. Toast for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and set aside to cool.

5. 5

   In a small bowl, whisk together lime zest, lime juice, extra virgin olive oil, Dijon mustard, honey, and minced garlic. Season with salt and black pepper to taste.

6. 6

   Arrange the mixed greens on a serving platter. Scatter grilled peach slices and torn burrata cheese over the greens.

7. 7

   Drizzle the salad with the basil lime vinaigrette, then sprinkle fresh basil leaves on top.

8. 8

   Finish with the crunchy walnut crumble before serving.