In a small bowl or jar, whisk together the olive oil, balsamic vinegar or lemon juice, honey, Dijon mustard, and a pinch of salt and pepper until emulsified.

Thinly slice the peaches and optional red onion. Toast the pecans or almonds in a dry skillet over medium heat for about 2-3 minutes.

In a large mixing bowl, layer the spinach or arugula, followed by the sliced peaches, red onion, feta, and toasted nuts. Add chopped herbs on top.

Drizzle the dressing over the salad before serving, and gently toss to combine. Serve immediately.