Preheat your oven to 300 F.
In a bowl, combine the sliced almonds with the raw honey, if using.
1 tablespoon raw honey, ½ cup slivered almonds
Take a cooking sheet and put parchment paper to prevent the ingredients from sticking, and place the almonds mixture over it.
Place in the oven and cook for 15-20 min until they are nice and brown.
While the almonds are roasting, in a bowl, combine all the ingredients for the vinaigrette and whisk well.
2 tablespoon rice wine vinegar, 1 teaspoon Dijon or homemade mustard, ½ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
Cut the pear into thin slices and the grapefruit into large pieces.
In a large bowl, combine the baby spinach, pear slices, dried cranberries, and grapefruit.
½ cup baby spinach, 1 Bosc pear, ¼ cup dried cranberries, 1 large grapefruit
Add the vinaigrette and combine well.
Serve on a plate and sprinkle the honey-roasted almonds on top.