• 2 ripe yellow peaches, sliced
• 1/2 small red onion, thinly sliced
• 2 firmly packed cups arugula
• 1/4 loosely packed cup basil leaves
• 2 tablespoons Tronchetto di Capra cheese or other mild goat cheese, crumbled
• 1/4 cup walnuts, roughly chopped

For the dressing:

• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon kosher salt
• Black pepper, to taste