Rinse and drain the baby spinach leaves. Place them in a large bowl.

Cut, core and chiffonade the baby spinach leaves. (Chiffonade - take a portion of the lettuce leaves, roll them like a cigar, then cut across the roll in thin slices.) Add the shredded lettuce to the bowl. Toss to combine.

Slice the grapes and tomatoes in half lengthwise. Place them in a small bowl and set aside.

In a small bowl, combine the mayonnaise and honey. Vigorously whisk while slowly pouring in the apple juice until the emulsion occurs and the dressing reaches a creamy, but pourable consistency.

To serve, place desired amount of salad on a small plate. (If serving with croutons, sprinkle these on the salad now.) Spoon a couple of tablespoons of the grapes and tomatoes over the salad. Drizzle as much of the finished dressing over the salad as you desire and serve.