Peach, arugula, prosciutto and burrata salad

I LOVE this salad during Palsiade Peach season here in Colorado.

(From Real Simple: https://www.realsimple.com/food-recipes/browse-all-recipes/peach-arugula-salad-with-burrata).

½ cup olive oil

¼ cup packed fresh basil leaves

¼ cup chopped fresh chives

2 ounces thinly sliced prosciutto

3 cups loosely packed arugula

2 ripe peaches, sliced

1 ball burrata or fresh mozzarella

¼ cup roasted, salted almonds, roughly chopped

⅛ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

Combine oil, basil, and chives in a food processor. Process until very smooth and fully incorporated, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Pour mixture through a fine-mesh strainer, pressing on solids to extract oil. Discard solids.

Arrange prosciutto on a serving platter. Gently toss arugula with 2 tablespoons herb oil in a large bowl. Add peaches and gently toss to combine. Arrange mixture on top of prosciutto. Tear burrata into pieces and place on top of salad. Drizzle with 2 more tablespoons herb oil. (Reserve remaining herb oil for another use.)