Peanut Sauce

• Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
• Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

Spring Rolls

• Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
• Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
• Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
• Serve immediately with peanut sauce.
• To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

• To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
• In a large bowl, toss together the spinach, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
• Plate and garnish with almonds and feta cheese.