1/2 cup white wine vinegar
2 tablespoons organic cane sugar
2 tablespoons spring honey
Light, organic rapeseed or avocado oil

Nut Medley:
1/4 cup blanched, slivered almonds
1/4 cup pecans
1/4 cup cashews
1 tablespoon maple syrup
Salt and pepper to taste
Pinch freshly grated nutmeg

Salad:
4 cups baby arugula
6 sprigs fresh tarragon, stems removed and leaves rough-chopped
3 ripe peaches, peeled, pitted and sliced
1  pint ripe blackberries
2 Ounces goat cheese, crumbled

In a small saucepan, combine vinegar and sugar. Bring to a boil over high heat, stirring. Continue to boil
until vinegar is reduced to 6 tablespoons, about 5 minutes. Watch carefully to avoid scorching. Add honey and set aside.
In a small skillet, combine all nut medley ingredients and cook, stirring over medium heat, 5-7 minutes, or until
maple syrup has evaporated and nuts have begun to brown. Turn out onto a parchment-lined pan, spread evenly
and let cool. Break into clusters. Toss together arugula and tarragon in a large salad bowl.
Add peaches, raspberries, goat cheese and nut medley. Drizzle with dressing and oil. Season with salt and pepper.