8 oz burrata cheese
3 peaches
1 tbsp butter or ghee
1 tbsp coconut sugar
1/2 cup balsamic vinegar
4 cups arugula
1/4 cup pine nuts
1/4 cup olive oil
black pepper, to taste


1.Heat the grill on medium heat. If using an outdoor grill, slice the peaches in half to prevent falling through the grates. If using an indoor grill pan, you can slice the peaches into quarters.
2.Brush the open side of the peaches with butter or ghee and sprinkle with coconut sugar. Then, grill the peach slices for 2-3 minutes on each side, until you have grill marks and the open edge has caramelized.
3.While the peaches are grilling, add the balsamic vinegar to a small pot on medium heat and cook for 5 minutes, or until slightly reduced. It will continue to thicken as it cools.
4.To assemble the salad, add a small handful of arugula to a plate along with a couple of peach slices. Sprinkle some pine nuts and drizzle with olive oil and the reduced balsamic vinegar. Top it off with a little cracked black pepper.

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