Roasted peaches, burrata and truffled balsamic summer salad

Roast the peaches: Cut the peaches into quarters and fry for 2 minutes on each side in a pan with a drizzle of olive oil and the honey, until lightly caramelized. Set aside.

Toast the pine nuts: In the same dry frying pan, roast the pine nuts until golden.

Arrange the salad: Place the arugula on a plate, add the torn burrata, roasted peaches and pine nuts.

Season to taste: Drizzle with olive oil and truffle balsamic vinegar. Season with salt and pepper, and add a few basil leaves.

Tasting: Serve immediately with a slice of toast for maximum pleasure!

Tip: You can add a few shavings of Parmesan or Parma ham for an even more gourmet touch.