1- Prepare the Dressing: In a small bowl or jar, whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 small minced shallot, and 1 tsp Dijon mustard. Season with salt and freshly ground pepper to taste. Set aside to allow flavors to meld.​

2- Grill the Peaches: Preheat your grill or grill pan to medium-high heat. Brush the cut sides of 4 ripe but firm peach halves with 1 tbsp olive oil. Place peaches cut-side down on the grill and cook for 3–4 minutes until grill marks appear. Flip and grill for an additional 1–2 minutes on the skin side. Remove from heat and let cool slightly.​

3- Prepare the Salad Base: In a large bowl, toss 6 cups mixed salad greens with 2 tbsp of the prepared dressing until lightly coated. Transfer to a large serving platter or divide among individual plates.​

4- Assemble the Salad: Arrange the grilled peach halves on top of the dressed greens. Scatter 2 cups fresh blueberries around the peaches. Sprinkle with ¼ cup chopped fresh herbs (such as mint, basil, and tarragon), ⅓ cup crumbled goat cheese or feta, and ¼ cup toasted sliced almonds or pistachios.​

5- Finish and Serve: Drizzle the remaining dressing over the assembled salad, focusing on the peaches and blueberries. Add a final crack of black pepper over the top. Serve immediately while the contrast between warm peaches and cool greens is at its peak.