Ingredients

• 3 tablespoons balsamic vinegar
• 1 tablespoon sorghum syrup
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 1/2 cup olive oil
• 4 ripe peaches, halved, pits removed
• 1 pound burrata, thickly sliced
• 12 ounces thinly-sliced city ham
• 3 ounces baby arugula

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Instructions

1. Whisk together the balsamic vinegar, sorghum syrup, apple cider vinegar, smoked paprika and some salt and pepper in a medium bowl until smooth. Slowly whisk in the oil until emulsified. Set aside.
2. Heat a medium nonstick skillet over medium heat. Brush some of the sorghum vinaigrette on the cut sides of the peaches and put them, cut-side down, in the hot skillet. Cook just until the vinaigrette caramelizes, about 2 minutes.
3. Transfer the peaches, cut-side up, to a serving platter and arrange slices of burrata around them. Scatter the ham over and around the peaches and burrata, then scatter the arugula on top. Drizzle with a bit more sorghum vinaigrette and grind some black pepper over the top. Serve immediately.