Peach and Burrata Salad

First, prepare the salad base: In a large bowl, combine 1 large romaine heart (cut down the middle and sliced into small chunks), 2 cups of arugula, 1/3 cup of fresh chopped basil, and 1/2 cup of pistachios. Add 4 ounces of sliced Prosciutto. Next, prepare the Honey Lemon Vinaigrette: In a separate bowl or mason jar, whisk or shake together 1/4 cup of fresh squeezed lemon juice, 1/3 cup of extra virgin olive oil, 2 tablespoons of honey, and salt and pepper to taste. Toss the salad ingredients with the vinaigrette, adding it gradually to suit your preference. When serving, top the salad with fresh peach slices. For an elevated flavor, you can optionally coat the peach slices in olive oil and grill them, ensuring they cool before adding to the salad. Finally, add 1 whole Burrata, cut into small pieces, and finish with a nice drizzle of balsamic glaze. Enjoy!