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. Add a pinch of salt and freshly ground black pepper to taste. Continue whisking until well combined and smoothly emulsified, then set aside.

Carefully slice 2 ripe peaches into thin wedges, leaving the skin intact. If using red onion, thinly slice a small piece. In a dry skillet over medium heat, toast a handful of pecans or sliced almonds for 2-3 minutes, stirring frequently until fragrant and golden.

In a large salad bowl, layer 4 cups of baby spinach or arugula as the base. Add the sliced peaches, red onion if using, crumbled feta or goat cheese, and the toasted nuts.

Drizzle the prepared dressing over the salad just before serving. Gently toss the ingredients together to ensure the dressing evenly coats the peaches and greens. Serve immediately.