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Using a mandoline or vegetable peeler, slice carrots into thin ribbons.
Add the blackberries, balsamic vinegar, lemon juice, dijon mustard, and sugar to a small saucepan and place it over low heat. Stirring a bit, cook just to dissolve the sugar and warm the mixture, about 3 minutes.
Remove the pan from the heat and use the back of a fork to macerate the blackberries, keeping them partially intact.
Gradually whisk in the oil and blend until it's completely emulsified. Allow to cool.
Add greens and carrot ribbons to a salad bowl, drizzle with dressing, toss to coat and top with sliced peaches.