Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette

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3 tablespoons balsamic vinegar

1 tablespoon sorghum syrup 

1 tablespoon apple cider vinegar 

1/4 teaspoon smoked paprika 

Kosher salt and freshly ground black pepper 

1/2 cup olive oil 

4 ripe peaches, halved, pits removed 

1 pound burrata, thickly sliced 

12 ounces thinly-sliced city ham 

3 ounces baby arugula