Fill a small sauce pot 3/4's way full with water. Bring to a boil.
Separately, fill a small bowl with water and ice.
Once the water boils, blanch the basil and mint leaves for 30-45 seconds then immediately shock in the cold ice water.
Once cool, drain and squeeze all of the water from the leaves.
Place the blanched basil and mint leaves in a blender along with the 3/4 cup of good EVOO. Blend on low, slowly raising it up to high, until smooth and bright green.
Pour into a small dish or bowl and set aside until needed.
To assemble the salad start by halving the peaches and removing the pits. Cut each half into 6 slices.
On a large plate or platter layer some of the peach slices with some of the torn burrata followed by arugula. Continue this layering with all of the fruit, cheese and arugula. To finish, squeeze fresh lemon juice over everything followed by a good drizzle of the basil mint oil, flakey sea salt and black pepper. Garnish with extra mint and basil leaves.
Recipe Courtesy of Megan Mitchell