Grilled Nectarine Burrata Salad

-adapted from Seven Barrels

Ingredients:

• 2 medium nectarines (ripe, but not too soft/mushy)
• 1 Tbsp Bella Nonnas Blood Orange Fused Olive Oil (to brush nectarines)
• 2 medium heirloom tomatoes, sliced
• 4 cups arugula
• 1 ball burrata cheese
• 1 handful fresh basil, chopped
• 1/4 cup Bella Nonnas Blood Orange Fused Olive Oil
• 2 Tbsp Bella Nonnas Peach Balsamic Vinegar
• 1/2 a lemon, juice only
• 1 tsp honey
• 1 tsp garlic powder
• Salt + pepper, to taste

Instructions:

• Make balsamic vinaigrette by combining Blood Orange Olive Oil, Peach Balsamic, Lemon juice, honey, and garlic powder together in a small bowl or in a jar with a lid. Whisk together or shake jar to combine well. Adjust salt + pepper to taste. Set aside.
• Wash and pat nectarines dry. Slice each nectarine into 8 even pieces. Brush each side of each nectarine slice with a little bit of olive oil (this helps to prevent sticking to the grill).
• Heat grill or grill pan to medium. Place the nectarine slices on the grill. Let the slices sit, undisturbed, for about 4 minutes or until grill marks start to form. Flip each slice and repeat for another 4 minutes on the other side. Turn off heat when done.
• Plate salad with arugula, sliced tomatoes, and grilled nectarines.
• Gently cut burrata into pieces and arrange on salad (or serve as a whole ball). Sprinkle chopped basil over top and add dressing. Toss to combine and serve!