In a small saucepan, combine balsamic vinegar and honey over medium heat. Bring to a gentle boil, then reduce heat to simmer. Cook and stir until the mixture thickens and reduces by about half, approximately 10 minutes.

Remove the balsamic glaze from heat and pour it into a heat-proof bowl to cool. The glaze will thicken as it cools. It should be thick enough to coat the back of a spoon but not overly thick.

Salad:

For individual servings, divide the baby spinach into large salad bowls.

Top each bowl with blueberries, raspberries, mandarin oranges, crumbled feta cheese, and toasted pecans.

Drizzle the salad dressing over each bowl.

Alternatively, in a large bowl, mix all salad ingredients except pecans. Toss to combine. Divide the salad into individual serving bowls. Top each with whole and chopped toasted pecans. Drizzle balsamic glaze over each serving.