GRILLED PEACHES | BURRATA | CHILI-PEACH VINAIGRETTE

Peaches. Sweet + juicy with just a touch of acidity. Is there a more perfect stone fruit? We took these seasonal delicacies, halved them and threw them on the grill before topping them with a dollop of burrata and a chili-infused peach vinaigrette made using Sparrow Lane's California Peach Vinegar. Because traditional fruit salads are so 2014. Artisan Ingredient Used: Sparrow Lane California Peach Vinegar.

Ingredients

2 - 4 Fresh Peaches

1 Ball, Burrata

1 Tablespoon, Sparrow Lane California Peach Vinegar

3 Tablespoons, Vegetable Oil

1 Teaspoons, Salt

1 Teaspoon, Chili Flakes

Directions

1. Pre-heat your grill to 350-400 degrees.
2. Cut peaches in half and remove the seeds. (Easier said than done).
3. Place peach halves on the grill, flesh side down. Cook for 10-15 minutes until soft and nice grill marks have formed.
4. While the peaches are grilling, make the vinaigrette
   1. combine vinegar, chili flakes and salt.
   2. slowly whisk in oil.
5. When peaches are grilled, remove from grill and place on serving plate.
6. Drizzle with 1 tablespoon of vinaigrette.
7. Place a dollop of burrata on each peach with extra around the sides.
8. Drizzle desired amount of remaining vinaigrette over the top.

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