Cut peach in wedges without removing the skin. Sprinkle some olive oil over the grill pan and heat to very hot, avoid burning the oil. Grill peach wedges on both sides until those nice grill marks. Be careful not to overcook as peach wedges may start to loose their form. The secret is to cook for a short time on a well heated grill.
Sprinkle salad greens with extra virgin olive oil and a pinch of salt. Place on a large serving plate.
Roll prosciutto slices into roses. Place on the bed of greens together with still warm peach wedges.
Carefully break Burrata open into several bites. Place between prosciutto and grilled peach wedges. Add a touch of fresh ground black pepper.
If you can't find Burrata at first try but still craving to try this salad, you can use fresh Mozzarella cheese instead of Burrata. It'll still come out yummy, but not as so as with real Burrata cheese.