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In a small saucepan, heat balsamic vinegar and honey over medium heat.
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Bring to a gentle boil, reduce heat to simmer, and cook, stirring, until the mixture thickens and reduces by about half (about 10 or so minutes).
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Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off.
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Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
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Arrange the salad in individual bowls for presentation purposes.
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Add spinach to each individual salad bowl. Top with cored and sliced apricots, cored and sliced cherries, pecans (some whole, some chopped), and crumbled feta cheese. Drizzle the Balsamic dressing over each individual salad bowl.
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Alternatively, you can combine all the salad ingredients in a large serving bowl, add the dressing, and toss to combine.
