In a small bowl, macerate the apricots in the white wine for at least 20 min. Drain the apricots, resrving the liquid, slice them into bite size pieces and put them in a salad bowl.
Wash the baby spinach and spin dry, then add it to the salad bowl. Set aside.
Mix the reserved wine, oil, vinegar, honey, salt and pepper. Beat the mixture using a fork until well emulsified. Pour the vinaigrette over the spinach and apricots then toss gently. Add the walnuts (optional) and serve.