Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

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  3/4 cup balsamic vinegar
  
  


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  2 sprigs fresh thyme
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 firm-ripe peaches (12 oz. total), halved and pitted
  
  


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  4-1/2 tsp. extra-virgin olive oil
  
  


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  4 cups lightly packed baby arugula (about 2-1/4 oz.)
  
  


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  1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
  
  

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, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.