Prep Dressing: In a small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar or lemon juice, 1 tablespoon of honey or maple syrup, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste. Set aside.

Prepare Ingredients: Thinly slice 2 ripe peaches, optionally peeling them. If using, slice a small red onion. In a dry skillet over medium heat, toast ½ cup of pecans or almonds for 2-3 minutes. Allow the nuts to cool.

Assemble Salad: In a large mixing bowl, layer 4 cups of baby spinach or arugula as the base. Add in sliced peaches, red onion, ½ cup of crumbled feta or goat cheese, and cooled nuts. Sprinkle in ¼ cup of torn fresh basil or mint.

Dress and Serve: Just before serving, drizzle dressing over the salad and toss gently. Serve immediately for optimal freshness.