Going back in time

In 2002 I worked for Lidia Bastianich in Pittsburgh. I was very green and learned a lot about both technique and flavor. I remember getting my mind blown by a pork dish. Grilled Chop, Rainbow Chard, Turnips, Grilled Peach, and Balsamic.
Last year at the Publican in Chicago I had a dish of grilled nectarines with burrata and saba. It was the best thing I ate that day (we went to 4 different restaurants) Here is my rip off version.

Roasted Peaches
Burrata
Grilled Onion Vinaigrette
Arugula
Smoked Marcona Almonds
Bliss Vinegar