4–6 cups organic spinach

2 large peaches, sliced

1 avocado, diced

1/2 small red onion, very thinly sliced

1/2 cup goat cheese crumbles (or sub feta)

1/2 cup sliced toasted almonds*

For the dressing:

3 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 garlic clove, minced

1/2 teaspoon dijon mustard

Optional: 1-2 teaspoon sugar, pure maple syrup or honey to sweeten dressing

Freshly ground salt and pepper, to taste