Prepare the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lime juice, honey, and Dijon mustard. Whisk vigorously or shake the jar until the dressing is well-combined and emulsified. Season with salt and pepper to taste.

Toast the Nuts: If your nuts are not already toasted, place them in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Remove from the pan immediately to cool.

Prep the Produce: Wash and dry the mixed greens, blueberries, and mint. Slice the peaches and red onion.

Assemble the Salad: In a large salad bowl, combine the mixed greens, sliced peaches, fresh blueberries, and thinly sliced red onion.

Dress and Toss: Drizzle about half of the vinaigrette over the salad ingredients. Using salad tongs or your hands, gently toss everything together until the leaves are lightly coated.

Garnish and Serve: Crumble the feta cheese over the top of the salad. Sprinkle with the toasted nuts and the torn fresh mint leaves. Drizzle with more dressing if desired and serve immediately for the best texture and flavor.