Charred Apricot Salad With Burrata, Pistachios And Honey White Balsamic Glaze

• 8-10 firm apricots, halved and pitted
• 2 cups mixed baby lettuces
• 3/4 cup plus one teaspoon white balsamic vinegar
• 1 tablespoon mild honey
• 8 ounces burrata, cut into 1/4 inch thick slices
• 1/4 cup pistachios, halved if large
• 4 tablespoons good quality olive oil, plus some more for brushing
• 1 teaspoon minced fresh basil leaves
• salt and freshly ground pepper

1. In a small bowl, mix the olive oil with the basil. Leave for 15 minutes for the flavors to infuse.
2. Prepare the honey balsamic syrup. In a small saucepan over medium heat, mix the white balsamic vinegar and honey. Slowly bring the mixture to a boil, reduce heat to low, and continue to simmer, until the mixture is reduced to about one third of its volume, into a thick syrup. Remove from the heat and let the syrup cool completely (it will thicken more as it cools). (Needless to say, you can always skip this part, and use a store-bought white balsamic glaze.)
3. Preheat the grill pan (or broiler). Brush the apricots with olive oil. Place the apricots on the grill pan, cut side up, and grill over medium-high heat, until gently charred yet still firm, about 4 minutes. (If you are using broiler, preheat to high and broil the apricots, cut side up, for about 6-7 minutes.) Let the apricots cool completely.
4. In a large bowl, combine the baby lettuces with the basil oil, the remaining one teaspoon of white balsamic, salt and pepper. Mix gently.
5. Arrange the lettuce leaves on a platter. Add the apricots and burrata. Drizzle generously with the balsamic syrup. Top with the pistachios. Serve.

firm, mixed baby lettuces, white balsamic vinegar, honey, burrata, pistachios, olive oil, fresh basil, salt

Taken from food52.com/recipes/22325-charred-apricot-salad-with-burrata-pistachios-and-honey-white-balsamic-glaze (may not work)