For the vinaigrette
Heat a grill pan on high until it’s almost smoking. Brush cut sides of the peaches with canola oil, and place them cut side down on the grill until it has marks, about 3-4 minutes. Turn over to the other cut side and grill for several minutes more. Remove from the pan and set aside until salad is assembled.
While the peaches are grilling, whisk together the ingredients for the vinaigrette and season to taste with salt and pepper.
To assemble the salad, drizzle the Red RomaBlend and mint leaves with some of the dressing. Toss to combine and divide the greens onto six plates. Top with the grilled peaches, burrata chunks, and pine nuts. Drizzle another small amount of dressing over the fruit and cheese, along with a bit of cracked black pepper, and serve.