For the dressing whisk the crème fraîche, honey, mustard,and olive oil together until smooth. Whisk in the lemon juice and vinegar. Add some salt and pepper. Add 2-3 tsp. of fresh herbs, chiffonade or finely chopped. Taste and adjust to your liking. Shake, cover and chill until serving.
Brown the butter in a frying pan. Add the chopped fresh corn with a pinch of salt and pepper. Cook for 4-6 minutes until the corn begins to caramelize. Quickly add the peach slices for 30 quick seconds just to warm.
On a bed of mixed greens (which will love wilting gently), place the warmed peaches and corn. Top with the onion and remaining fresh herbs. Drizzle a bit of the creamy dressing and a sprinkle of finishing salt to your liking.