Grilled Peach and Mozzarella Salad

This recipe is brought to you by the Fine Cooking magazine.  Ben found the recipe while browsing through the magazine and knowing that I love peaches and basically any kind of cheese he decided we needed to try it out.

We couldn't immediately find any Buffalo mozzarella, so we just grabbed a ball of the regular kind and I don't think it made a difference, or if it did I didn't notice.  I also suggest making this salad when you already have food to prepare on the grill, so you aren't lighting the grill just for the peaches.

Ingredients
3/4 cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt and ground pepper
2 ripe peaches, halved and sliced
4 1/2 teaspoon EVOO
4 cups baby arugula
1 ball mozzarella cheese, cut into 3/4" chunks

Prepare a charcoal fire grill.  Combine the vinegar and thyme in a 2 quart saucepan and bring it to a boil over medium heat.  Reduce to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, about 6-9 minutes.  Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of pepper.  Rub the peaches all over with 2 teaspoons of the oil and season lightly with salt and pepper.  Grill cut side down until lightly charred, 3-4 minutes.  Transfer to a cutting board and let cool slightly.  Slice each piece into thirds.  In a medium bowl, toss the arugula with the remaining 2 1/2 teaspoon of oil and season with salt and pepper.  Arrange on a platter.  Top with the mozzarella and peaches.  Drizzle with about 2 teaspoons of the reduced balsamic vinegar.

Delish!