To make the balsamic reduction, pour the 1/2 cup of balsamic vinegar in a pot and bring to a boil. Reduce to a simmer. Stir occasionally for about 12-15 minutes. You'll know it's done when it coats the back of a metal spoon. It will continue to thicken as it cools.

While the balsamic vinegar is on the stovetop, slice the peaches. Brush with a small amount of melted butter. Sprinkle a little bit of sugar on each one.

Place peaches on the grill. Try not to move them and let them sit for about 3 minutes. Flip and repeat. Set aside while you assemble the salad.

Layer lettuce, prosciutto, burrata, and peaches.

Spray with olive oil (I prefer a sprayer so as to not drown the lettuce).

Once the reduction had thickened, drizzle over the top of your salad and add fresh ground pepper.