Grilled Peach and Buffalo Mozzarella Salad

Ingredients

• 1 ball buffalo mozzarella (5 to 7 oz.), cut into ¾-inch chunks (about 1 cup)
• 4-½ tsp. extra-virgin olive oil
• 4 cups lightly packed baby arugula (about 2-¼ oz.)
• 2 firm-ripe peaches (12 oz. total), halved and pitted
• 2 sprigs fresh thyme
• ¾ cup balsamic vinegar
• Kosher salt and freshly ground black pepper

Prepare a medium gas or charcoal grill fire. Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs,...

View full recipe at Fine Cooking