Peach Salad with Herb Oil - alive magazine

Ingredients

• 2 ripe peaches, sliced into thin wedges
• 3 cups (750 mL) baby spinach or other tender greens
• 2 cups (500 mL) arugula
• 1 red bell pepper, thinly sliced
• 1 - 14 oz (396 g) can chickpeas, drained and rinsed
• 2 oz (57 g) soft goat cheese, crumbled
• 1/3 cup (80 mL) shelled unsalted pistachios, roughly chopped
• 1/4 cup (60 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) white wine vinegar
• 1/2 cup (125 mL) fresh basil
• 1/3 cup (80 mL) mint
• 1/4 tsp (1 mL) sea salt