Begin by washing the ripe peaches under cool water, then dry them gently with a cloth. Slice each peach into neat wedges, showcasing their vibrant color. Aim for about 1/4-inch thickness, and set aside.

In a large mixing bowl, add your choice of arugula or mixed greens. If using red onion, thinly slice it and add a small amount for a mild bite. Toss the greens and onion together gently.

Drizzle about two tablespoons of olive oil over the greens, followed by a sprinkle of salt and pepper. Toss everything together until well-coated.

On a large platter, arrange the dressed greens evenly across the surface. Artfully place the peach slices atop the greens.

Sprinkle crumbled goat cheese and candied pecans generously over the salad. Be mindful not to overcrowd the salad; aim for balance.

Drizzle balsamic glaze over the salad. Finally, garnish with fresh basil leaves scattered throughout.