4 cups (about 4 ounces) baby arugula
2 tablespoons cannabis-infused extra virgin olive oil
3 medium ripe peaches, pitted and halved
3 tablespoons chopped walnuts
4 ounces fresh burrata, in bite-size pieces
1 tablespoon balsamic vinegar
1/2 tablespoon freshly squeezed lemon juice
1/8 teaspoon lemon zest
1/8 teaspoon kosher salt
fresh black pepper, to taste
2 tablespoons cannabis-infused extra virgin olive oil
3 medium ripe peaches, pitted and halved
3 tablespoons chopped walnuts
4 ounces fresh burrata, in bite-size pieces
1 tablespoon balsamic vinegar
1/2 tablespoon freshly squeezed lemon juice
1/8 teaspoon lemon zest
1/8 teaspoon kosher salt
fresh black pepper, to taste
Brush each side of peach halves with 1 tablespoon of olive oil. Place on grill over medium heat, cut side down. After about 4 to 5 minutes, when grill marks appear, flip and cook another 5 minutes, until tender.
While peaches are grilling, whisk together remaining tablespoon of olive oil, balsamic, lemon juice and zest, salt, and pepper
Place arugula in a large bowl, top with peaches, walnuts, and burrata.
Drizzle dressing over salad and toss.