Preparation Steps

• Warm a small dry skillet over medium heat. Add the pecan halves and toast, stirring frequently, until they’re fragrant and lightly browned, about 3 to 4 minutes. Transfer to a plate to cool.
• While nuts cool, slice the peaches and place them in a medium bowl. Add the lemon juice and a pinch of salt, gently toss, and let sit for 4–5 minutes to macerate — this draws out juices and brightens flavor.
• Make the dressing: combine olive oil, balsamic vinegar, honey, Dijon, salt and pepper in a jar. Shake vigorously until the dressing is emulsified. Taste and adjust seasoning if needed.
• In a large bowl, add the baby spinach, torn basil and thinly sliced shallot. Pour about half the dressing over the greens and toss gently to coat — you can always add more dressing later to taste.
• Add the macerated peach slices and toasted pecans to the greens and fold carefully to combine without crushing the fruit.
• Scatter the crumbled goat cheese over the top and drizzle any remaining dressing. Give the salad one final gentle toss and transfer to a serving platter or individual bowls.
• Serve immediately so the peaches stay tender and the pecans remain crisp. If making ahead, keep dressing separate and add within 30 minutes of serving.