Spray a griddle pan with non-stick cooking spray. Fry the fruit in the pan for 2 minutes on high each side until they start to soften, and show decorative black lines.
Place the greens, tomatoes and spring onions on a serving platter or on four plates. Add cucumber and sweet pepper, if desired.
Place the peaches or nectarines on top. Add freshly ground black pepper.
In a serving jug, make the vinaigrette by mixing the lemon juice, garlic, vinegar, oil, sugar (or peach syrup), fresh herbs, celery, salt and water.
Serve the salad with the vinaigrette on the side as one of the vegetables of a meal.
From: Eating with Sustained Energy 3 - Mixed Salad with peaches and vinaigrette.