Heat a fry pan over medium heat and toast almonds for approximately 5 minutes. Remove from the pan and set aside.
Using the same pan, heat 1 tbsp of the olive oil. Place sliced peaches on a pan and cook for a few minutes on each side, until turning golden. Set aside.
To make the dressing, whisk together remaining olive oil, balsamic and honey in a small bowl.
Place baby spinach in a serving bowl. Layer with peaches, onion, avocado, blueberries, basil leaves and almonds. Pour dressing over salad and enjoy.
