Thoroughly wash and dry your baby greens, using a salad spinner or paper towels.
Place in a large serving bowl, drizzle with extra virgin olive oil and balsamic vinegar & toss to mix well. Remember to drizzle lightly at first. You can always add more oil or vinegar, but you can never take away! Aim for a ratio of roughly 2 parts oil to 1 part vinegar.
Sprinkle the sliced peaches, torn basil, nuts, and goat cheese over the salad.
Season with fresh cracked salt & pepper & serve family style!
Peach Frisee Salad with Goat Cheese & Basil by dietitian Erica Julson (https://www.ericajulson.com/peach-frisee-salad-with-goat-cheese-basil/)