1-First, prepare the candied pecans by melting ¼ cup light brown sugar with 1 tablespoon water in a skillet over medium-low heat. Add 1 cup pecan halves and a pinch of salt, stirring for 1-2 minutes to coat, then transfer to a plate to cool. This step adds a sweet crunch that elevates the whole salad.

2-Next, make the honey balsamic dressing by combining 2 tablespoons balsamic vinegar, ⅓ cup extra virgin olive oil, 1 clove garlic finely minced, 1 to 2 tablespoons honey, ½ teaspoon Dijon mustard, and salt and pepper to taste in a mason jar. Seal and shake vigorously to emulsify; set aside for later use.

3-Then, prepare the peaches by cutting 6 fresh ripe but firm peaches in half to remove pits, then into thick wedges. Preheat the grill to medium-high and brush the grates and peach slices with olive oil to prevent sticking.

4-Grill the peaches flat side down for 2-3 minutes without moving to develop grill marks, then flip and grill the other side for another 2-3 minutes using a thin spatula to avoid tearing. Let them cool slightly before assembling.

5-Finally, arrange 5 ounces mixed greens on a platter, top with ½ cup fresh blueberries, ½ cup fresh blackberries, the grilled peaches, the candied pecans, and ½ cup feta cheese crumbles. Drizzle with the honey balsamic dressing and serve right away for the best taste and texture.