In a medium bowl, combine 2 tablespoons of white wine vinegar and 1 tablespoon of apple cider vinegar with 1 tablespoon of white sugar. Whisk until the sugar dissolves, which should take about 30 seconds. Gradually drizzle in ¼ cup of olive oil while whisking continuously to emulsify the dressing. Add 1 tablespoon of honey, 1 finely minced shallot, and 1 tablespoon of toasted sesame seeds, mixing until smooth and well combined.

Preheat a dry skillet over medium heat for about 2 minutes. Once hot, add ¼ cup of sliced almonds, stirring frequently for 4–5 minutes until golden brown and aromatic. Keep a close eye on them to prevent burning; remove from the skillet and let cool.

In a large mixing bowl, place 6 cups of fresh baby spinach, ensuring it’s clean and dry. Add the toasted almonds and ½ cup of dried cranberries to the greens. Using your hands or utensils, gently toss the ingredients together until they are evenly distributed.

Just before serving the salad, drizzle the prepared dressing over the salad mixture. Toss gently to ensure every leaf and ingredient is coated. Serve immediately.