Make the Balsamic Glaze

1. In a small saucepan, combine balsamic vinegar and honey (or brown sugar).
2. Bring to a gentle boil over medium heat.
3. Reduce heat to low and simmer for about 10 minutes, stirring occasionally, until reduced by half and thickened.
4. Remove from heat and let cool. The glaze will thicken as it cools. It should coat the back of a spoon but not be overly thick.

Assemble the Salad

1. Divide baby spinach into serving bowls or place in a large serving bowl.
2. Top with blueberries, raspberries, mandarin oranges, and crumbled feta.
3. Add toasted pecans (whole and chopped).
4. Drizzle balsamic glaze over the top just before serving.

Optional: Toss gently before serving if combining in a large bowl.