In a mixing 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.

Slice two ripe peaches into wedges, keeping the skin intact for added texture and color. If using, thinly slice a small red onion. In a dry skillet over medium heat, toast ¼ cup of pecans or sliced almonds for 2-3 minutes, stirring frequently until fragrant and golden brown.

In a large mixing bowl, combine 4 cups of baby spinach or arugula with the sliced peaches, red onion (if using), and ½ cup of crumbled feta or goat cheese. Sprinkle the toasted nuts on top and add a handful of fresh basil or mint for a burst of flavor.

Just before serving, drizzle the prepared dressing over the salad. Gently toss all the ingredients together to coat them evenly without bruising the greens.