Wash and thoroughly dry the mixed salad greens in a salad spinner or with paper towels. Halve the cherry tomatoes. Peel (if desired), seed and thinly slice the cucumber. Thinly slice the peach or nectarine into bite-sized wedges. Peel and dice the avocado and squeeze a little lemon juice over it to prevent browning. Very thinly slice the red onion and soak in cold water for 5 minutes if you want milder flavor, then drain.

Assemble salad

In a large serving bowl or on a platter, combine the salad greens, cherry tomatoes, cucumber, peach slices, and red onion. Add the torn basil leaves and gently fold to distribute ingredients evenly. Hold the avocado and cheese for now so they don't get crushed or over-mixed.

Finish salad

Just before serving, add the diced avocado, crumbled feta or goat cheese, and toasted nuts to the salad. Toss gently after adding dressing (see next section) so avocado stays intact and cheese is distributed.

Dressing

In a small bowl or jar with a tight-fitting lid, combine the lemon juice, honey (or maple syrup), Dijon mustard, red wine vinegar, and finely minced shallot. Whisk or shake to blend.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add to the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add more honey for sweetness, more lemon for brightness, or a pinch more salt if needed.

If you used the optional grilled chicken, toss the sliced chicken in a tablespoon of the dressing to coat and warm it slightly, then arrange on top of the dressed salad.

To Serve

Drizzle about half to three-quarters of the dressing over the salad and gently toss to combine, using tongs or salad servers. Add more dressing to taste — you likely will not need all of it.

Scatter any remaining toasted nuts and a little extra cheese on top for presentation. Serve immediately with crusty bread or crostini on the side if desired.