In a mason jar, add 1/4 cup of extra virgin olive oil, 1 tablespoon of Dijon mustard, 2 tablespoons of fresh lemon juice, and half of the honey. Secure the lid tightly and shake vigorously for about 30 seconds until the mixture is well emulsified and creamy.

Taste the dressing and adjust the seasoning with freshly ground black pepper and additional honey if necessary, ensuring a pleasing balance of flavors.

In a small mixing bowl, combine 1/4 cup of walnuts with the remaining honey, stirring until each walnut is thoroughly coated.

Allow them to sit for about 5 minutes so the honey can slightly thicken and adhere better to the walnuts.

In individual serving bowls, distribute a generous handful of fresh baby spinach as the base.

Slice the ripe mango into small cubes and sprinkle them over the spinach.

Add a handful of juicy blueberries on top, followed by the honey-coated walnuts and crumbled feta cheese.

Drizzle the desired amount of the homemade lemon honey mustard dressing over each salad, ensuring an even coating.

Sprinkle a pinch of freshly ground black pepper on top to enhance the flavor profile. Serve immediately.