First into a bowl tear the lettuce into bite size pieces. (Tearing is important as this will preserve the integrity of the lettuce and it won't brown as quickly.) Take half the red onion and half the fennel bulb and cut into bite size pieces and toss with the greens. Next, wash and slice the peaches arranging the slices around the edge of the salad. Take a little orange juice and top the peaches with it so they won't brown. Save one peach for the dressing. Then cut the avocado into slices and arrange in a circle above the peaches. Take the oranges and cut the skin off and then cut the sections out from the orange and place on top of the avocado slices. Dice up some of the fennel top and sprinkle on the fruit. Lastly, take the sunflower sprouts and pile them in the center forming a tower.
In a blender combine the peach (deseeded), garlic and shallot and puree. Then add a dash of balsamic vinegar and then the olive oil. Add salt and pepper to taste.