• 3 ripe but firm peaches, peeled and sliced
• 2 ounces thinly sliced country ham or prosciutto, torn into bite-size pieces
• 2 cups baby arugula, baby spinach, or spring greens mix
• ¼ small red onion, very thinly sliced
• ¼ cup feta cheese or crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh thyme leaves
• ¼ cup toasted pecans or slivered almonds

For the Honey-Thyme Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• ¼ teaspoon fresh thyme leaves
• Kosher salt and ground black pepper, to taste