Sweet, savory, and a little spicy...this juicy peach and burrata salad is summer on a plate.
In a small saucepan combine the sugar, water, lime juice, and jalapeño slices and set over medium heat. Bring to a boil and reduce to a simmer. Simmer for about 10 minutes and remove from the heat. Place jalapeños and the cooking syrup into an airtight container and chill until ready to use.
Whisk together the honey, lime juice, lime zest, salt and pepper. Slowly whisk in the olive oil until emulsified.
Arrange the peach wedges and burrata (you can leave it whole or cut it open) among the mesclun greens.
Drizzle with dressing, sprinkle with minced chives, and top with candied jalapeno slices. Finish with a sprinkle of good salt.