Make Candied Pecans: Heat a skillet over medium-low heat, melt light brown sugar with water, then add pecan halves and salt, tossing until caramelized. Transfer to cool.

Prepare Dressing: Combine balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, and salt and pepper in a mason jar. Shake until emulsified.

Prep Peaches: Rinse and dry peaches, cut in half and remove the pits, slice each half into thick wedges.

Grill Peaches: Preheat grill to medium-high, brush grates with olive oil, and grill peach wedges for 2-3 minutes per side.

Assemble Salad: Create a base with mixed greens, scatter blueberries and blackberries, add grilled peaches, sprinkle with candied pecans and feta, drizzle with dressing.