For the Vinaigrette

• 8 teaspoon Champagane vinegar or white wine vinegar
• 4 tablespoon extra virgin olive oil
• 4 tablespoon avocado oil
• 2 shallot small finely chopped
• 1/2 teaspoon Kosher salt or to taste
• 1 dash freshly ground black pepper or to taste

For the Salad

• 16 ounce fresh spinach
• 3 peach large peaches sliced
• 1 avocado ripe, sliced or cubed
• 1/2 cup red onion slivered
• 1/4 teaspoon Kosher salt
• 1 dash freshly ground black pepper
• 1/4 cup sliced almonds
• 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

The Vinaigrette

• 6 tablespoon extra virgin olive oil
• 4 tablespoon apple cider vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

The Salad

• 16 ounce fresh spinach
• 4 rib celery sliced
• 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
• 2 cup pomegranate seeds
• 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
• 1 cup walnuts toasted and coarsely chopped

• 3 English cucumber peeled and diced
• 5 tomato cut into wedges
• 1 cup pitted olives
• 1 cup red onion slivered
• 5 tablespoon extra virgin olive oil
• 3 tablespoon fresh lemon juice about 1 large lemon
• 1 cup Feta cheese crumbled
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper