Peachy Goat Cheese Mix (Print Version)

# Ingredients:

→ Tangy Dressing

01 - ¾ cup olive oil
02 - ¼ cup balsamic vinegar (light or regular)
03 - 2 teaspoons Dijon mustard
04 - 1-2 tablespoons honey, depending on sweetness wanted
05 - ½ teaspoon kosher salt
06 - ¼ teaspoon freshly ground black pepper

→ Salad Components

07 - 6-8 cups leafy greens mix (baby spinach, arugula, spring mix, or kale)
08 - 2 large peaches, firm but ripe, cut into slices
09 - 1 cup cucumber slices
10 - ½ cup fresh mint and basil leaves, mixed
11 - ⅓ cup unsalted roasted almonds, chopped
12 - ½ cup goat cheese crumbles

# Instructions:

01 - Grab a glass jar with a good lid and pour in the olive oil, balsamic vinegar, Dijon mustard, 1 tablespoon honey, kosher salt, and black pepper. Close the lid tight and shake it hard until everything's blended well. Give it a taste and add more honey if you want it sweeter, or more salt and pepper if needed. You can use light balsamic for a clearer dressing that won't stain your salad, but the dark kind works great too.
02 - Clean all produce under running water and pat dry. Take out the pit from your peaches and cut them into slim wedges or half circles. Slice your cucumbers into thin rounds or half-moons. Tear or roughly chop your herbs into smaller bits. If you've got whole almonds, chop them up so they'll spread better through the salad.
03 - When using kale, strip away the tough stems and rip the leaves into smaller, bite-sized pieces. Drop the kale into a big bowl and pour about half your dressing over it. Now get your hands in there and massage the leaves for a minute or two. This trick makes the tough kale much softer and nicer to eat. Let it sit for about 5 minutes to soften up even more.
04 - Pick a wide bowl or platter and spread out your greens (either your hand-softened kale or whatever mix you've chosen). Top with your peach and cucumber slices in a nice pattern. Sprinkle herbs all around. Scatter the chopped almonds evenly for some crunch. Finish by dotting the goat cheese all over the top.
05 - For delicate greens like spring mix (not the pre-dressed kale), drizzle some dressing on top right before you serve. Start with just a little – the dressing packs a lot of flavor and you can always add more. Enjoy right away for the freshest taste. You'll have extra dressing left over – it'll keep in the fridge for up to two weeks.

# Notes:

01 - This cool summer dish pairs juicy peaches with creamy goat cheese and sweet-tangy dressing for perfectly balanced bites.
02 - You'll make enough dressing for about two salads; extra dressing stays good in the fridge for 1-2 weeks.
03 - Pick peaches that feel ripe when squeezed but aren't too soft to slice cleanly.

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