Pre-heat oven to 350 degrees and rip the loaf of bread into about one inch pieces. Drizzle the Garlic Infused Olive Oil over the bread and season with salt and pepper. Bake for about 10-12 minutes until golden brown and crisp. Set Aside.
Place the cut peaches in a bowl and drizzle with the Garlic Infused Olive Oil and season with salt and pepper. Heat a grill pan and place the peaches on the hot pan. Grill each side for about 2 minutes until it has caramelized. Set aside.
Place the arugula and basil on a large platter. Place the bread on the greens and then add the peaches and green tomatoes. Dot some of the burrata throughout the salad. Then sprinkle the walnuts.
Drizzle the balsamic reduction all over the salad then follow with some walnut oil and local honey. Add the microgreens on top and serve.