Cut nectarines (or peaches) in half and remove pit. Lightly drizzle olive oil over cut side of fruit. Place on med grill (I used my outdoor gas grill, but a grill pan would also work) and grill for about 5 minutes or until warmed with nice grill marks.
Cut burrata balls in half (mine were large, so 1/2 was plenty).
Plate arugula and top with grilled nectarine half and burrata.
Slighly drizzle a little olive oil on plated arugula.
Drizzle all with balsamic glaze.
Top with fresh cracked pepper.
I served mine with sliced, grilled Pan Rustica bread. Brush bread with a little olive oil and grill over med heat grill pan. Immediately rub with fresh garlic.