Prepare the Lemon Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.

Prepare the Fruit: If the peaches are not pre-sliced, wash, pit, and slice or dice the two ripe peaches.

Toast the Pecans (Optional): Lightly toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.

Assemble the Salad Base: In a large serving bowl, gently combine the mixed spring greens, fresh blueberries, and sliced peaches.

Dress and Finish: Drizzle about half of the prepared lemon vinaigrette over the salad mixture. Gently toss everything to lightly coat the greens and fruit. Taste and add more dressing if desired (reserve any extra dressing for later use).

Garnish and Serve: Sprinkle the crumbled feta cheese and toasted pecans over the top of the salad immediately before serving.