Directions:

1. Slice baguette into thin slices and toast at 400°F for 3-4 minutes.
2. Spread mascarpone cheese onto toasted slices.
3. Add raspberries, chopped pistachios, lemon zest and drizzle with honey. 

Directions: For the candied pecans:

1. In a skillet on medium heat, mix all ingredients together except for the pecans, until bubbling.
2. Add pecans to the mixture and continue to stir for approx. 3 minutes.
3. Remove from heat and place onto cookie sheet lined with parchment paper.
4. Let cool.
5. When ready to use, break pecans apart if stuck together

For the balsamic vinaigrette:

1. Mix all ingredients into a mason jar.
2. Whisk together until well combined

For the salad:

1. Place fresh spinach in a large bowl. Add raspberries, candied pecans, feta cheese.
2. Drizzle vinaigrette over the salad.