In a small bowl or measuring cup, whisk together the dressing ingredients: balsamic vinegar, olive oil, mustard, honey, salt, and pepper. (Alternatively, you can shake all of the ingredients in a tightly sealed jar until combined). Drizzle 1-2 tablespoons of dressing over the salads, then gently toss to coat. Enjoy immediately.
You will likely have some of the honey balsamic dressing left over. Store it in a tightly sealed container in your refrigerator for up to three weeks, then use it to make this peach salad again!
Main Course, Salad
Easy Salad Recipe, Peach Salad with Grilled Chicken and Raspberries