Mixed Green Salad With Sugar Roasted Peaches

• 1 12 tablespoons extra virgin olive oil
• 13 cup creme fraiche
• 1 tablespoon fresh lime juice
• 1 tablespoon mixed herbs, chopped (such as tarragon, parsley, basil, and mint)
• 1 teaspoon fresh chives, thinly sliced
• kosher salt
• fresh ground black pepper
• 2 tablespoons sunflower seeds
• 2 teaspoons pumpkin seeds
• 2 teaspoons pine nuts
• 6 ounces mixed baby greens (such as arugula, red leaf, red oak, and butter lettuces, 6 cups)
• peach (half of Sugar Roasted Peaches)
• 12 fresh mint leaves, optional for garnish

1. Preheat oven to 350F and place rack in center of oven.
2. Whisk together 1 tablespoon olive oil, ceme fraiche, lime juice, mixed herbs, and chives; season with more lime juice, salt and pepper, as needed.
3. Combine the remaining 1/2 tablespoon of oil with the nuts and spread them on a baking sheet; season with 1/2 teaspoon salt.
4. Toast in the oven until the pine nuts are golden brown, about 7 minutes.
5. Season the greens with salt and pepper and divide among 4 serving plates; arrange the peaches on the greens (slice them first), sprinkle with the toasted seeds, drizzle with the salad dressing.
6. Garnish with mint leaves, if desired and serve additional dressing on the side.

extra virgin olive oil, creme fraiche, lime juice, mixed herbs, fresh chives, kosher salt, fresh ground black pepper, sunflower seeds, pumpkin seeds, nuts, baby greens, sugar, mint

Taken from www.food.com/recipe/mixed-green-salad-with-sugar-roasted-peaches-482686 (may not work)