GRILLED PEACH AND BOCCONCINI SALAD
Makes 4 cups. 

Olive oil
4 peaches, skins removed (can also use nectarines)
1 tsp vegetable oil
12-16 small Bocconcini cheese (Buffalo mozzarella also works well if cut into bite-size pieces)
1 bunch fresh, torn basil leaves (make sure they are absolutely clean with no sand or dirt on them!)
Balsamic vinegar reduction (I used balsamic glaze)

1. Cut peaches into equal-sized wedges. Toss wedges with lemon juice to keep from browning until ready to grill. Drizzle with oil and toss to coat.

2. Heat grill to medium-high. Place peach wedges onto grill. Use a grill basket if there's a risk that the wedges will fall through the grate. 
Turn once, approximately 2 minutes per side.

3. Place Bocconcini cheese and torn basil into serving bowl. Add warm peach wedges overtop. Drizzle with balsamic reduction before serving. 

Note: This is also delicious served over fresh arugula!