Grilled Peach, Prosciutto, and Burrata Salad - Brennans Market

Ingredients

• 2 1/2 pounds Chin Drippin' Peaches (about 7 each), pitted and quartered, or nectarines, plums, or pluots
• 3 tablespoons (42 g) unsalted butter, melted
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 tablespoon (15 ml) rice vinegar or white wine vinegar
• 1 tablespoon fish sauce
• 1 tablespoon finely minced fresh chives
• 8 ounce (226 g) burrata cheese, room temperature
• 1/2 cup chopped or roughly torn fresh basil leaves
• 2 ounces (60 g) thinly sliced prosciutto, torn into bite-size pieces