Preheat your grill to 400 degrees.
With the skins still on the peaches, place the peaches flesh side down the grill. Close the lid and grill for 4-5 minutes.
Open the grill, turn the peaches over, skin side down, cover grill and grill for 4-5 minutes.
Remove peaches from grill and begin to plate your salad while peaches are resting.
Arrange the arugula on a large serving platter and drizzle with the olive oil.
Place your grilled peach haves on top of the arugula and arrange your four burrata balls on top of the arugula.
Drizzle balsamic glaze over the peaches and arugula and sprinkle a pinch or two of sea salt over the peaches and arugula.
Garnish with fresh mint.