Grilled peach salad with burrata & green peppercorns - Breathe Magazine Australia

Ingredients

• 6–8 firm ripe freestone peaches
• 1 tablespoon extra virgin olive oil, plus extra for finishing
• 1 bruised garlic clove
• 1 teaspoon green peppercorns, chopped
• 2 teaspoons white wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt flakes
• 2–3 burrata balls, about 120 g each, drained
• ¼ cup loosely packed mint leaves
• 2 tablespoons finely sliced chives