Wipe grill with coconut to prevent sticking, turn heat to 375-400 degrees.
While waiting for grill to heat, toss arugula with a light coat of olive oil and juice of one lemon. Sprinkle with sea salt and freshly ground pepper. Toss. Set aside.
Divide burrata into four portions and plate. Do the same with prosciutto.
Divide salad onto plates as well, leaving room for half a peach.
Place peaches on grill and cook for 5-8 minutes till warm and grill marks are established.
Remove from grill and place on plates.
Drizzle cheese, peaches and prosciutto generously with balsamic glaze.
Try to get a bit of everything on your fork with each bite and prepare to be dazzled!