Zipper Peas with Peaches and Burrata

• 6 Basil, fresh leaves

• 1 Bay leaf

• 1 tbsp Flat-leaf parsley, fresh

• 2 cloves Garlic

• 1 Peach, ripe

• 1 cup Red bell pepper

• 2 cup Reserved cooking liquid from peas

• 1 Shallot, medium

• 1 tbsp Tarragon, fresh

• 1 1/4 lb Zipper or black-eyed peas, fresh

• 1 tbsp Lemon juice, fresh

• 1/2 cup Potlikker vinaigrette

• 1 tsp Tabasco hot sauce

• 1 Kosher salt

• 2 tbsp Champagne vinegar

• 15 tsp Olive oil

• 4 oz Burrata