Spicy Honey I Am Hot Grilled Peach Salad with Burrata

Spicy Honey I Am Hot Grilled Peach Salad with Burrata

This summer forward salad pairs smoky grilled peaches with creamy burrata, peppery arugula, crunchy toasted almonds and a bright Honey I Am Hot vinaigrette. Use Honey I�m Hot as both the dressing base and a finishing drizzle for a vivid sweet heat contrast that makes this simple salad sing.

Ingredients

• 3 ripe but firm peaches, halved and pits removed
• 2 tablespoons olive oil plus 1 teaspoon for brushing
• 1 ball (8 ounces) burrata
• 4 cups baby arugula, washed and dried
• 1 cup cherry tomatoes, halved
• 1/3 cup toasted sliced almonds
• 2 tablespoons thinly sliced red onion
• 2 tablespoons fresh basil, thinly sliced
• Salt and freshly ground black pepper to taste
• Honey I Am Hot Vinaigrette
• 3 tablespoons Honey I�m Hot (see product page)
• 2 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• Pinch of salt and a few grinds of black pepper

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush peach halves lightly with 1 teaspoon olive oil and sprinkle with a small pinch of salt.
2. Grill peaches cut side down 3 to 4 minutes until distinct char marks appear and peaches are softened but still hold shape. Flip and grill 1 minute more. Remove to a plate and let cool slightly, then slice each half into two or three wedges.
3. While peaches grill, make the vinaigrette. In a small bowl or jar combine 3 tablespoons Honey I�m Hot, apple cider vinegar, Dijon mustard, pinch of salt and pepper. Whisk while slowly streaming in 1/4 cup olive oil until emulsified. Taste and adjust: add a little more Honey I�m Hot for sweetness and heat or a splash more vinegar for brightness.
4. Arrange arugula on a large serving platter or on individual plates. Scatter cherry tomatoes, sliced red onion, and toasted almonds over the greens.
5. Place grilled peach wedges over the salad. Tear the burrata and nestle large pieces across the top so the creamy interior spills onto the fruit and greens.
6. Drizzle half of the vinaigrette over the salad, then finish with 1 to 2 teaspoons Honey I�m Hot drizzled directly over the burrata and peaches for concentrated glossy heat. Sprinkle with sliced basil, and season with additional salt and pepper if needed.
7. Serve immediately. For a heartier option, add thinly sliced prosciutto or grilled shrimp on the side.

Notes

• To toast almonds: spread on a rimmed baking sheet and bake at 350 F for 6 to 8 minutes, stirring once, until fragrant and lightly golden.
• Make the vinaigrette up to 2 days ahead and refrigerate. Bring to room temperature and whisk before using.
• Creative use of product: warm 2 tablespoons Honey I�m Hot in a small saucepan for 30 seconds and brush on peaches as they finish grilling for a caramelized spicy glaze that intensifies the honey and chili flavors.

This salad is bright, balanced, and visually striking: charred peach blushes, glossy burrata, and flecks of red honey create a beautiful summer plate perfect for entertaining or a special weeknight dinner.