Grilled Peach, Prosciutto, and Burrata Salad with Peach-Basil Vinaigre – Seven Barrels

Ingredients

• 2 tablespoons Seven Barrels Peach Balsamic Vinegar
• 2 teaspoons honey
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 4 tablespoons Seven Barrels Sweet Basil Olive Oil, divided
• 1 tablespoon finely chopped fresh basil
• 3 ounces thin sliced prosciutto, cut into 1-inch pieces
• 1 (6.5 ounce) package of baby arugula
• 2 medium firm ripe peaches, cut into 8 wedges
• 1 (4-ounce ball) burrata cheese
• 6 - 8 fresh basil leaves, for garnish
• pinch of kosher salt, for garnish
• pinch freshly ground black pepper, for garnish