Dressing:
¼ cup extra virgin olive oil
1 Tablespoon white balsamic vinegar
½ teaspoon sugar
Salad:
Fresh ground pepper and salt-to taste
2 cups baby spinach-washed and stems removed
1 large peach-washed, pitted and cut into chunks
½ cup blueberries-washed
1 cup cottage cheese-divided
¼ cup toasted walnut pieces-divided-optional