Preheat the grill or grill pan to a medium-high heat.

Cut the peaches in half and remove their pits. Brush the peaches with olive oil to coat.

Place the peaches cut side down on the grill. Grill for 5-8 minutes, until the edges start to bubble and you can smell a hint of sweet caramelizing sugar. At 5 minutes, flip one to check. You want to see those lovely dark grill marks but still have somewhat firm orange flesh in between. When finished, remove and set aside cut side up to keep the juices in.

Place the burrata cheese on the platter or plate. If serving individually, use half of a burrata cheese per person. See the "How To Style This Salad" section for a visual guide.

Arrange the peach halves around the cheese. You can slice some of the peaches as well to vary the shapes.

Drizzle with the extra virgin olive oil and honey (the honey can add a beautiful pattern on the plate).

Tear the basil leaves into large pieces and sprinkle around the plate. Top with toasted pine nuts.

Add a few spots of balsamic reduction, focusing on the peaches. For aesthetics, don't get it on the burrata.

Carefully tear the center of the burrata cheese to reveal the creamy center. Drizzle with a little extra virgin olive oil. Top with sea salt and fresh ground black pepper.