4 med. peaches, peeled
2 tbl. sugar
2 tbl. lemon juice
2 bl. cider vinegar
1 tbl. rice vinegar
1/4 tsp. salt
1/3c. olive oil
6 c. mixed spring greens
4 c. torn romaine
1 small red onion, thinly sliced
1/2c. thinly sliced cucumber
6 bacon strips, cooked and crumbled
1/3c. chopped pecans, toasted

Slice three peaches, set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt. Cover and process until blended. While processing, gradually add oil in a steady stream.

In a large bowl, combine the greens, onion and cucumber. Pour about 2/3c. dressing over salad and toss to coat. Transfer to a serving platter and top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans. Serve immediately.