Peach Arugula Salad with Burrata and Blueberries

Ingredients:

• 6 cups arugula

• 2 ripe peaches (or nectarines)

• 1/3 cup blueberries

• 2, 4oz burrata cheese balls

• a pinch of flakey sea salt

• a drizzle of olive oil

  Balsamic Glaze:

• 1/4 cup balsamic vinegar

• 1 tbsp brown sugar

Directions:

1. Heat a pan over high heat. Slice peaches in half and remove pits. Lightly brush some oil over the cut-side of the peach. Once hot, place peach halves in the pan, face down. Cook for 2 minutes, until golden. Set aside.

2. Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. When mixture simmers, turn the heat down to low and let bubble until reduced by about half, 6-8 minutes. Pour glaze into a heat safe dish and let cool.

3. Arrange the arugula onto (2) plates. Cut the peaches into slices. Tear burrata into a few pieces. Arrange peaches and burrata over the arugula, then sprinkle with blueberries.

4. Just before serving, drizzle a small amount of extra virgin olive oil over the plate, followed by a generous drizzle of the cooled balsamic glaze. Finish with a pinch of flakey sea salt and serve.

Pairs amazingly with Blueberry Mead from Batch Mead.