Recipe: Grilled Peach and Burrata Salad

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Wood & Vine (The original image is no longer available, please contact KCRW if you need access to the original image.)

Today on Good Food, Laura Avery talks to Gavin Mills, Executive Chef at Wood & Vine, about what he’s doing with stone fruit this time of year. He prefers white peaches for their intense sweetness this time of year. He brushes them with olive oil and sprinkles the peaches with sea salt before grilling them. Then he pairs the fruit with burrata and arugula and dresses it all with some reduced balsamic vinegar. Keep reading for his recipe…