1. Prepare the Dressing: In a small bowl or jar, combine balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk vigorously or shake well until emulsified. Set aside.

2. Toast the Nuts (Optional): Heat a dry skillet over medium-low heat. Add pecans or walnuts and toast for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and let cool completely.

3. Prepare the Peaches: Wash peaches. Slice each in half, remove pit, then cut into thin wedges or bite-sized pieces. Place in a large mixing bowl.

4. Slice the Red Onion: Peel and thinly slice red onion. If desired, soak slices in cold water for 10 minutes to mellow flavor, then drain thoroughly.

5. Assemble the Salad Base: Add mixed greens to the bowl with peaches. Add crumbled goat cheese, toasted nuts, and sliced red onion.

6. Add Herbs: Roughly chop fresh basil or mint and sprinkle over the salad.

7. Dress and Toss: Pour about half to three-quarters of the dressing over the salad. Gently toss until lightly coated. Add more dressing if preferred.

8. Serve Immediately: Arrange on individual plates or a large serving platter. Enjoy right away.