Preheat your oven to 350°F (175°C). On a parchment-lined baking sheet, spread out the pecans and torn prosciutto evenly. Toast them in the oven for about 5-10 minutes, checking frequently until the nuts are slightly darker and fragrant, and the prosciutto is crispy.

While the nuts and prosciutto are toasting, prepare the balsamic glaze. In a small saucepan, combine 1 cup of balsamic vinegar with ¼ cup of honey over medium heat. Bring it to a gentle boil and then reduce the heat to simmer for about 10 minutes, allowing it to reduce by half.

In a large mixing bowl, combine 6 oz of fresh baby spinach, 3 cups of hulled strawberries, and 1 cup of blackberries. Add in ⅓ cup of crumbled feta cheese. Gently toss the ingredients together to ensure the berries and cheese are well distributed among the spinach.

Divide the prepared salad into individual serving bowls. Top each serving with the crispy prosciutto and toasted pecans, then drizzle generously with the homemade balsamic glaze.