1-Preparing the Dressing: Begin by whisking together the dressing ingredients. In a small bowl, combine 3 tablespoons of balsamic vinegar and 3 tablespoons of extra virgin olive oil. Add 1 minced garlic clove, 1/2 teaspoon of dijon mustard, and salt and pepper to taste. If you prefer a slightly sweeter dressing, now’s the time to add 1-2 teaspoons of your preferred sweetener sugar, maple syrup, or honey all work beautifully. Continue whisking until the dressing emulsifies and becomes slightly thickened.

2-Assembling the Salad: Once your dressing is ready, it’s time to assemble the salad. Place 4-6 cups of organic spinach in a large salad bowl. Drizzle with about half of the dressing and toss gently to coat the leaves evenly. You don’t want to saturate the spinach just give it a light coating of flavor.

2-Assembling the Salad: Now it’s time to add the beautiful toppings:

2-Assembling the Salad: 1. Arrange the sliced peaches evenly over the dressed spinach to distribute their natural sweetness throughout the salad.

2-Assembling the Salad: 2. Add the diced avocado, scattering it gently so it doesn’t break apart and become mushy.

2-Assembling the Salad: 3. Scatter the very thinly sliced red onion over the top for a slight bite and color contrast.

2-Assembling the Salad: 4. Sprinkle the goat cheese crumbles or feta cheese evenly, adding creamy tanginess to each bite.

2-Assembling the Salad: 5. Finish with a generous handful of toasted almonds, adding the perfect crunch to the dish.

2-Assembling the Salad: Drizzle the remaining dressing over the top or serve it on the side. Toss everything together gently, just until combined, and serve immediately to enjoy all the textures at their best. This recipe serves 4 perfectly as a side dish or 2 as a main course.