Peach salsa

1. 500 ml (2 cups) pitted ripe peaches, cut into cubes (about 4 peaches)
2. 60 ml (1/4 cup) fresh cilantro, chopped
3. 60 ml (1/4 cup) fresh mint, chopped
4. 125 ml (1/2 cup) red onion, finely diced (about 1/2 onion)
5. 1 lemon, zested
6. 15 ml (1 tbsp.) freshly pressed lemon juice
7. 1 ml (1/8 tsp.) salt

Dressing

1. 80 ml (1/3 cup) extra-virgin olive oil
2. 30 ml (2 tbsp.) white balsamic vinegar
3. 30 ml (2 tbsp.) maple syrup
4. 7.5 ml (1/2 tbsp.) Dijon mustard
5. 2.5 ml (1/2 tsp.) salt

Salad

1. 1 medium eggplant, sliced
2. 15 ml (1 tbsp.) Olive oil
3. To taste, salt and pepper
4. 500 ml (2 cups) arugula or other greens
5. 250 ml (1 cup) Red cabbage, sliced with mandoline
6. 125 ml (1/2 cup) slivered almonds
7. 125 ml (1/2 cup) cubed feta
8. To taste, Fleur de sel and fresh cracked pepper (optional)