Mesclun With Peaches, Feta And Toasted Pecans

• 1/2 cups Pecan Halves
• 5 ounces, weight Package Mesclun Or Spring Mix Salad Greens
• 1/3 cups Thinly Sliced Red Onion Or Shallot
• 2 Ripe Peaches, Peeled, Pitted And Sliced
• 1/4 cups Feta Cheese
• 2 Tablespoons White Wine Vinegar
• 4 Tablespoons Oil
• 1 teaspoon Dijon Mustard
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Pepper
• 1 teaspoon Sugar Or Honey

1. Toast the pecans in a dry skillet over medium heat until fragrant, roughly 2-3 minutes. Remove from heat.
2. On a large platter or salad bowl, layer greens, onion, peaches, feta and pecans.
3. Whisk vinegar, oil, mustard, salt, pepper and sugar in a small bowl and drizzle over salad. If you are short on time and can't make your own dressing try Marzetti's Sweet Italian Dressing or Litehouse Poppyseed Dressing.
4. Adapted from Anna Pump's "Summer on a Plate" cookbook.

pecan halves, red onion, peaches, ubc, white wine vinegar, oil, dijon mustard, kosher salt, ubc, sugar

Taken from tastykitchen.com/recipes/salads/mesclun-with-peaches-feta-and-toasted-pecans/ (may not work)