Make the balsamic glaze:

• Combine the extra-virgin olive oil, peach balsamic vinegar, and honey.
• Whisk until emulsified.
• Add a pinch of flaked sea salt and a few turns of the fresh pepper grinder and whisk until combined.

Toast the pine nuts (optional but highly recommended):

• Heat a small sauté pan over low-medium heat.
• Toss the pine nuts for approximately 1-2 minutes, being cautious not to burn them. You just want to lightly toast them to bring out their nutty flavor.
• Remove from the pan and set aside.

Slice the heirloom tomatoes.

Grill the peaches:

• Light your outdoor grill.
• Cut the peaches in half into thick wedges and remove the pits. You'll have 8 halves.
• Lightly brush with olive oil.
• Grill each peach half (cut side down first) for approximately 1-2 minutes per side. It doesn't take long, you just want to get those lovely grill marks and add a little smokiness. 
• Remove from the grill and set aside.

Assemble the burrata peach salad:

• On a serving platter, arrange the leafy greens.
• On top of the greens, layer the sliced heirloom tomatoes and grilled peach halves.
• Using a sharp knife, cut each burrata cheese ball in half. Pull apart and place burrata on the salad.
• Drizzle the entire salad with the balsamic honey vinaigrette dressing.
• Top with toasted pine nuts.
• Top with fresh basil leaves and fresh thyme sprigs.
• Sprinkle some flaky sea salt and freshly cracked pink or black pepper on top of the salad.