Take the burrata out of the fridge so that it warms up to room temperature

Put the shallots in a small bowl of cold water.

If you are using pine nuts, toast them in a small (don't let them burn!)

Assemble your other ingredients. Use half of the lemon juice on the peaches to keep them from browning.

Make the dressing using the balance of the lemon juice, the lime juice, the zest from the lemon and the lime, the optional peach balsamic, the citrus olive oil, salt, and pepper,

Toss the cleaned and spun salad greens with the dressing, and then apportion on chilled salad plates.

There should still be dressing in the bottom of the bowl once the greens are gone. Drain the shallots that have been soaking in water, and put them in the now empty salad bowl, along with the fennel, and peaches (and nectarines); toss gently and add a little more salt and pepper.

Apportion the peach/fennel mixture over the greens.

Drain the burrata, and carefully place it at the bottom of the now empty bowl. Quarter it, and then apportion it over the peach/fennel mixture.

Top the burrata with the optional toasted pine nuts and serve.