Grilled Baby Bell Peppers with Corn and Burrata

1⁄4 c plus 3 T extra virgin olive oil, divided
2 t Dijon mustard
2 T honey
2 T toasted pistachios, chopped
Juice of one lemon
2 T apple cider vinegar
1⁄2 t red pepper flakes
2 cloves garlic, pressed or grated
2 T chopped parsley
2 T chopped basil
5-6 fresh thyme sprigs
1 lb baby bell peppers
4-6oz shishito peppers
1-2 ears fresh corn
1⁄2 t smoked paprika
1⁄2 t chili powder
8 oz burrata cheese
Kosher salt and black pepper

Preheat grill to high.

Make vinaigrette by combining 1⁄4 cup olive oil, mustard, honey, pistachios, lemon juice, vinegar, red pepper flakes, garlic, 2 large pinches of salt and a little pepper in a mason jar or other closed container. Shake vigorously to combine. Add half the chopped herbs and shake again. Taste for salt and add more if needed.

In a large bowl, toss the peppers and ears of corn with the remaining 2 tablespoons of olive oil, paprika, chili powder, salt and pepper. Grill peppers until charred and softened, turning often. Grill corn until grill marks are apparent, turning often, about 4-5 minutes. Remove peppers from the grill and arrange on a platter. Remove corn and let cool. When cool enough to handle, remove kernels using a sharp knife and add to the platter. Break up balls of burrata and arrange next to vegetables. Drizzle with vinaigrette and sprinkle with remaining herbs. Serve with grilled bread if desired.