• 2 cups spring mix salad
• ½ cup chopped Basil, Mint, and Parsley
• Shallot, thinly sliced
• 3 ripe peaches, cut into wedges (we used white peaches)
• 6 prosciutto slices

Dressing

• ¼ cup extra-virgin olive oil
• Juice of 1 lemon
• ½ tsp Dijon mustard
• Salt and pepper to taste

1. Combine salad, shallots, and herbs in a bowl. Drizzle with dressing and toss to combine.
2. Add peaches and prosciutto and serve.
4. Whisk olive oil, lemon juice, and Dijon mustard for the dressing. Add salt and pepper to taste.