1. Start by washing and drying your greens thoroughly—there’s nothing worse than a soggy salad. Mama Lou always insisted on crisp greens, so I make sure to spin them dry or pat gently with a towel.
2. Slice the peaches thinly, leaving the skin on for that beautiful color and extra nutrients. If your peaches are very ripe, handle them gently to avoid mushiness.
3. In a small bowl, whisk together the olive oil, honey, vinegar, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified. Taste and adjust sweetness or acidity as needed. I like mine a little tangier, which reminds me of the bright flavors Mama Lou loved balancing in her dishes.
4. Arrange the greens in a large salad bowl or on individual plates. Scatter the peach slices, cucumber, and red onion over the top.
5. Sprinkle the crumbled goat cheese and toasted nuts evenly over the salad.
6. Drizzle the dressing just before serving to keep the salad fresh and crisp. Toss gently if you prefer everything mixed, or leave it artfully layered for a pretty presentation.
7. Finish with torn basil leaves for a fragrant, fresh touch.

My sister Ouma once told me that the secret to a great salad is in the layering—textures, flavors, and colors. This recipe embodies that idea with every bite.