Preparation

• Remove burrata from the fridge about 10 minutes before you begin preparing the salad to soften the center.
• Toast pine nuts in a dry skillet over medium-low heat until lightly golden, shaking the pan occasionally to prevent burning.
• In a medium bowl, whisk together parsley leaves, sliced onion, toasted pine nuts, 1 ½ tablespoons champagne vinegar, lemon juice, olive oil, ¼ teaspoon salt, ½ teaspoon sugar, and ¼ teaspoon pepper. Set aside.
• In a large bowl, combine sliced peaches with 1 teaspoon champagne vinegar, 1 teaspoon sugar, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss gently and add ¾ of the basil leaves. Let stand 5 minutes to marinate.
• Pour salad dressing over marinated peaches and toss gently. Spoon the salad onto a serving platter, spooning some of the dressing from the bottom of the bowl over it. Scatter extra basil leaves over the peaches, then roughly tear the burrata into large chunks and place on top of the peaches. Drizzle with balsamic glaze and serve.