1
Preheat your grill or grill pan to medium-high heat.
2
Brush the cut sides of the peaches with 1 tablespoon olive oil and 1 tablespoon honey.
3
Place the peaches cut-side down on the grill and cook for 3-4 minutes until grill marks appear and the peaches begin to soften slightly.
4
While the peaches are grilling, arrange the arugula on a large platter.
5
In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce heat to low and simmer for 5-7 minutes until it thickens slightly to form a glaze. Remove from heat and stir in the remaining 1 tablespoon of honey.
6
Remove the peaches from the grill and let cool slightly.
7
Arrange the grilled peaches on top of the arugula.
8
Tear the burrata balls into pieces and scatter them around the peaches.
9
Sprinkle with torn basil leaves and pine nuts.
10
Drizzle the entire salad with the balsamic glaze, remaining 1 tablespoon of olive oil, and season with salt and freshly ground black pepper.
11
If using, sprinkle with fresh thyme leaves before serving.
12
Serve immediately while the peaches are still warm and the burrata is at room temperature.