Shave the squash
into thin strips using a vegetable peeler. Discard seeds. Place squash in a
medium bowl. Add the shredded kale, toasted
almonds, grilled peaches, and prosciutto.
In a separate
bowl, combine mint, basil, lemon juice, salt, pepper, feta cheese and white
balsamic vinegar. Stir with a whisk. While whisking, slowly begin to
incorporate the oil into the bowl to emulsify the dressing.
vinaigrette to the shaved squash and kale mixture.