First, things first: Fresh mozzarella comes in watery liquid so you'll have to drain the cheese. Place ball(s) in a colander to strain for about 20 to 30 minutes. Once most of the liquid has seeped out, tear into slightly larger than bite size pieces. Set aside.
As your cheese drains, grill the peaches. Turn your BBQ to medium-high.
As it heats, toss the peaches in a little olive oil and then place on hot grill. Close the lid. Sear for about 3 minutes. Remove from the BBQ and allow to cool slightly. Chop into 1" pieces. Set aside.
Now in a large bowl, gently mix together the bitter dandelion greens with the roughly torn fresh buffalo mozzarella, chopped sweet Summer peaches, a small glug of good quality olive oil, and a pinch of coarse sea salt and fresh cracked black pepper with your hands.
Lay a 3-5 pieces of the rich bresaola on a plate and gently scoop a handful of the salad mixture on top. Finish off the salad with a drizzle of acidic balsamic reduction and you have yourself one swanky, local and seasonal yet infinitely simple starter salad.
Recipe by She Eats at https://sheeats.ca/2012/06/dandelion-green-grilled-peach-salad/