Stephen Gallagher of the Trattoria in St. James shows News 12's Lily Stolzberg how to serve up a summery dish of juicy grilled peach and burrata salad with a tasty summer truffle vinaigrette.

Burrata with Grilled Peaches and Summer Truffle Vinaigrette
Yield 4 Servings
Ingredients
• 4 balls of buratta (4-ounce each)
• 4 ripe peaches
• 1 pound of baby lettuce
• juice of one lemon
• 1 tablespoon extra virgin olive oil

Summer Truffle Vinaigrette
• 1/2 cup red wine vinegar
• 1 ¼ cup extra virgin olive oil
• 1 ¼ cup black truffle oil
• 1 teaspoon Dijon mustard
• 1 teaspoon of honey
• 1 ¼ cup canned summer truffles, thinly sliced
• 1 medium shallot, finely chopped
• 1 small plum tomato, finely diced
• 1 ounce of fresh parsley, chopped
• salt and pepper
Vinaigrette can be stored in an air-tight container in the refrigerator for up to one week.

Directions
Make Vinaigrette:
-Combine vinegar, mustard, and honey in a medium bowl and whisk together. Slowly whisk in the extra virgin olive oil, truffle oil and stir in remaining ingredients, breaking up the truffle pieces. Season with salt and pepper.
-Prepare Grill
-Cut peaches into quarters, brush with olive oil and season with salt and pepper. Put on grill until lightly charred and juicy.

Arrange Salad
-Place baby lettuce in a big bowl and dress with lemon juice and olive oil.
-Season with salt and pepper and divide among four plates. Place burrata on top of lettuce, season with salt and pepper. Arrange peaches on each plate. -Generously top with truffle vinaigrette and serve immediately.