In a small jar with a tight-fitting lid, or in a bowl with a whisk, add olive oil, white balsamic vinegar, mustard, honey, and salt and pepper to taste. (I like 1/2 teaspoon salt and 1/4 teaspoon pepper.) Shake or whisk to combine.
In a large bowl, add the arugula, red onion, tomatoes, and peaches. Drizzle dressing over salad and toss to combine. Top with burrata and serve.
Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that's a ratio I learned in culinary school and I like it).
Burrata: Burrata is shell of mozzarella cheese filled with fresh cheese curds and cream inside. If using an 8-ounce ball of burrata, use a knife to cut into smaller pieces. Fresh buffalo milk mozzarella is a close substitute.
Yield: This recipe makes 4 servings, about 1 1/2 cups of salad per serving.
Storage: Burrata should be eaten immediately when cut, so serve immediately. The texture of the cheese can change once chilled.
Make ahead: The dressing can be made up to 3 days in advance. Shake or stir to recombine before using.