Line a baking sheet with parchment or a silicone mat. In a medium nonstick skillet over medium heat, combine 1 tbsp sugar and 1 tsp water; stir until sugar dissolves. Add 1 cup whole almonds and a pinch of salt, stir to coat. Continue cooking, stirring constantly, until sugar crystallizes then melts and turns a light amber, about 6–8 minutes. Immediately spread almonds in a single layer on the prepared sheet to cool and harden. Once cool, break apart any clusters. Yield: about 1 cup candied almonds.

Blackberry Vinaigrette

If using frozen blackberries, thaw. Place 3 oz blackberries in a small blender or bowl. Mash/blend with 1 tsp honey, 1 tsp Dijon mustard, 2 tbsp red wine vinegar and a pinch (about 1/2 tsp) of the listed salt and 1/2 tsp pepper until smooth.

While blending or whisking, slowly drizzle in 3 tbsp olive oil to emulsify. Taste and adjust seasoning with remaining salt and pepper. If vinaigrette is too thick, whisk in up to 1 tbsp warm water to reach a pourable consistency. Final seasoning should be bright, slightly sweet-tart and balanced.

Salad Assembly

Prepare apricots: If large, slice each apricot into 6–8 thin strips. Measure 3 oz (about 8–10 halves depending on size) and set aside.

Place 6 cups baby spinach in a large mixing bowl. Drizzle about half of the blackberry vinaigrette over the spinach (reserve the rest for serving) and gently toss to coat evenly but lightly.

Transfer dressed spinach to a serving platter or divide among 4 plates (see servings). Scatter the sliced sun-dried apricots evenly over the greens.

Crumble 4 oz feta cheese over the salad in even pieces.

Sprinkle 1 cup candied almonds over the top for crunch and sweet-salty contrast. If you made almonds fresh, let them cool completely before adding so they remain crisp.

Drizzle any remaining blackberry vinaigrette over the plated salads to taste (about 1 tbsp per serving). Serve immediately so the almonds stay crunchy.