Start by making your honey mustard vinaigrette. In a medium bowl, add your white wine vinegar, dijon mustard, honey and mix everything well until evenly combined. Slowly whisk in your 1/3 cup of olive oil until you get an even mixture. Season with Kosher salt and black pepper to taste. Set aside.
In a medium bowl, toss your sliced peaches with a pinch of Kosher salt and 2 tbsp of olive oil until they are evenly coated. Set aside.
Set a grill or flat top to medium high heat. Add your peaches “carefully” to cook for 1 to 2 minutes per side or until golden brown. Remove from the heat and set aside to cool.
Begin building your salad. In a big salad bowl, add your spring mix, followed by your burrata, grilled peaches, prosciutto and scatter your mint leaves around the salad. Drizzle with your honey mustard vinaigrette and using a sharp knife cut your burrata open. Sprinkle some sea salt on top and serve. Try not to eat the whole thing by yourself… 🙂