1/4cupalmondsif you have Marcona almonds, they're wonderful here
6apricotsI used CandyCots - a treat if you can get your hands on them, pitted and sliced
4large figssuch as Black Mission figs, stems trimmed and figs quartered
In a large bowl, toss together the lentils and baby spinach. Whisk together the sherry vinegar, Dijon mustard and honey. Once combined, gradually add the olive oil while mixing. Season to taste with salt and pepper. Use about half of the dressing to dress the lentil and spinach, and gently toss to coat. Stir in the feta cheese and almonds.
Divide the lentil mixture into serving bowls and top with apricot and fig slices. Drizzle with additional dressing. Serve immediately.