Wilted Spinach Salad with Blueberries & Bacon

6 oz. baby spinach
1 ¾ cups fresh blueberries, divided use
½ small red onion, very thinly sliced, divided use
2 small apricots, sliced
4 slices bacon
1/8 cup olive oil
1/8 cup balsamic vinegar
1 Tablespoon honey
1/8 cup crumbled blue cheese
¼ teaspoon kosher salt

Toss spinach with 3/4 cup blueberries, ¼ of the onion, all the apricots.
Cook bacon until crisp and remove and drain on a paper towel. Set aside to cool.
Turn heat to low and add the remaining ¼ of the red onion and stir. Add the olive oil, honey and remaining 1 cup blueberries. Stir until blueberries become soft. Turn heat off and add balsamic vinegar and salt. Stir to incorporate.
Toss the dressing with the spinach and blueberries until all the leaves are coated. Add the bacon and blue cheese, toss and serve.