• Prepare your barbeque coals in your preferred starting method, for best flavor avoid lighter fluid or other pungent charcoal starting methods (proceed to step 2 while bbq is heating). Once coals become red hot and ashy grey spread them evenly on the bottom of the BBQ. Let the grill heat for 5 minutes and give it a scrape. You are ready to barbecue! 
• Gently score your peaches with a knife, cutting deep into the flesh without cutting the skin of the peach.
• Over the peaches, drizzle 1 tbsp evoo, brush about 1/5 tbsp of balsamic vinegar over the peaches and sprinkle a pinch of salt. Gently massage the ingredients into the peaches and set aside to marinate.
• When the BBQ is hot, place the marinated peaches and whole habaneros on the grill. Grill until peaches are warmed through and nice grill marks are formed on the peaches and habaneros, about 5 min. There is no need to flip the peaches, however, continue to rotate the habaneros.
• Preheat a skillet to medium high heat and add the 1/2 cup of slivered almonds. Toast until almonds become fragrant and slightly brown.
• Remove the burrata cheese from the containers and give it a rough chop.
• Slice the peaches into manageable bites.
• Combine rinsed arugula and spinach in a bowl with the chopped cheese, toasted slivered almonds and sliced peaches.

Making the dressing

• Slice the grilled habaneros and discard the seeds.
• Add all dressing ingredients into a food processor and puree on high until well combined. If you do not have a food processor, mince habaneros skin as best you can and combine ingredients into a shaker, and shake well to combine.
• Drizzle the dressing over the salad and toss well to thoroughly combine all ingredients.
• Once well combined, add a little drizzle of balsamic glaze over the salad and enjoy!