In a medium bowl, whisk together the white wine vinegar, apple cider vinegar, and sugar until dissolved. Gradually add olive oil while whisking to emulsify. Stir in chopped shallot and sesame seeds, then set aside.

In a large salad bowl, add spinach, toasted pecans, and dried cranberries. Toss gently until evenly mixed to showcase the vibrant colors.

Before serving, pour the prepared dressing over the salad, ensuring even coverage. Toss gently with salad tongs to coat the ingredients.

Transfer the mixed salad to a serving dish. Optionally, sprinkle extra toasted pecans or cranberries on top for presentation. Serve immediately or refrigerate without dressing until serving.