Fruit Salad?

My attempt at recreating the delicious salad that I had at Union Square the other night worked out.  Mine was a bit more heavy handed but still I love how all the flavors work together.

I layered sliced peaches on the bottom of the plate.  Mixed greens on top with a white balsamic vinegarette already mixed with th greens.  I made a classic vinegarette (1 T. dijon mustard, 3 T. white balsamic vinegar, 4 T. olive oil and 5 T. vegetable oil ).  Mix up the mustard and the vinegar with a whisk.  I actually added in at this point about 1/2 t. or so of molasses to make it sweet.  Then slowly immerse the oils in by constant whisking until the dressing is complete.  Place about 6 cherries, pitted and sliced in half, around the salad.  Also, carmelized walnuts or pecan halves.  Shavings of manchego cheese on top.  Serve it up.

Delicious!