Heat a dry skillet over medium heat and add the sliced almonds, stirring frequently for 4-5 minutes until they're fragrant and lightly golden. Watch carefully to prevent burning, as nuts can go from toasted to charred quickly. Transfer to a plate to cool—this brings out their natural flavor and adds a pleasant crunch to the salad.

While the almonds cool, slice the peaches into 1/2-inch thick wedges and thinly shave the red onion. Tear the fresh basil leaves into bite-sized pieces. I find that preparing these components just before serving keeps the peaches from oxidizing and the basil from browning, which preserves their fresh appearance and flavor.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and fresh lemon juice until combined. Slowly drizzle in the extra virgin olive oil while whisking to create an emulsion. Season with kosher salt and fresh ground black pepper. The mustard acts as an emulsifier, helping the oil and vinegar blend smoothly and creating a more cohesive dressing.

Place the mixed greens in a large bowl or on individual plates. Arrange the sliced peaches, toasted almonds from Step 1, shaved red onion, corn, and torn basil leaves over the greens. Crumble the goat cheese evenly across the top. I like to place the peaches in a slightly overlapping pattern for a more attractive presentation.

Drizzle the vinaigrette from Step 3 over the assembled salad just before serving, using as much or as little as you prefer. Toss gently to combine all the components, or serve the dressing on the side if you prefer diners to dress their own portions.