This recipe is simply designed so that we can enjoy summer’s wonderful bounty. Baking the peaches with our Ancho Chile & Tamarind Sauce gives just enough zest and subtle smoky spice to highlight the juicy sweetness of summer peaches. And voila! You have yourself the perfect summer salad. ingredients 2 large Peaches, sliced in half and pit removed 4 tablespoons SALSAOLOGY Ancho Chile & Tamarind Sauce 2 cup Baby Arugula 2 teaspoons Olive Oil Salt 8 ounces Burrata Cheese ball method Preheat oven to 350°F. Spread 1 tablespoon of SALSAOLOGY Ancho Chile & Tamarind Sauce on each peach halve. Place in a baking pan and bake in oven until peaches are tender, approximately 20-25 minutes. In a bowl, combine baby arugula with olive oil and season with salt. Transfer arugula salad to a serving plate, arrange roasted peaches on top and spread out Burrata cheese pieces throughout the salad. If desired, drizzle additional sauce over completed salad and serve.