Place the mixed salad greens or peppery arugula onto large platter or into a big bowl. Then add the fresh peaches, and red onions on top of the greens. Sprinkle with chopped pecans and the blue cheese crumbles. Drizzle with the homemade vinaigrette or set on the side to dress your own individual salad.

Place all vinaigrette ingredients except the olive oil into a mason jar or small bowl. If using a jar, shake until combined. If using a bowl, whisk in the olive oil in a slow steady stream until the dressing comes together. Taste and adjust salt or honey. In a small skillet over medium-low heat, toast the pecans for 2-3 minutes stirring until fragrant — watch them, they go fast. Spread on a plate to cool before adding to the top of the salad. Store leftover dressing in an airtight container in the refrigerator for up to a week.