In a saucepan, combine ½ cup of sugar, ½ cup of water, and ¼ cup of lime juice over medium heat. Add in sliced jalapeños, bringing the mixture to a boil. Reduce heat and let it simmer for about 10 minutes until slightly thickened. Transfer to an airtight container and refrigerate.

In a mixing bowl, whisk together 2 tablespoons of honey, 2 tablespoons of lime juice, and 1 teaspoon of lime zest. Add a pinch of salt and pepper. Slowly drizzle in ¼ cup of olive oil until emulsified and smooth.

On a large platter, arrange a bed of mesclun greens. Slice ripe peaches and scatter over the greens. Tear burrata into large pieces and place on top. Drizzle vinaigrette evenly over the salad.

Sprinkle minced chives over the salad followed by candied jalapeño slices. Finish with a sprinkle of good quality salt.