Begin by washing two ripe peaches under cold water. Slice them into wedges and set them aside on a plate.

In a large mixing bowl, combine a generous handful of arugula or mixed greens with a thinly sliced red onion. Toss gently.

Drizzle about two tablespoons of olive oil over the mixed greens, followed by a pinch of salt and fresh cracked pepper. Toss gently.

Arrange the dressed greens artfully on a large platter or individual serving plates.

Carefully place the sliced peach wedges on top of the greens in a decorative pattern.

Sprinkle crumbled goat cheese and candied pecans over the salad.

Finally, drizzle balsamic glaze over the salad and garnish with fresh basil leaves.