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Combine ¾ cup blueberries, vinegar, honey and salt in a food processor; process until fully combined, about 15 seconds. With the processor running, slowly pour oil through the chute until the dressing is emulsified, about 30 seconds.
Place spinach, cucumber and the remaining ½ cup blueberries in a large bowl. Drizzle with the dressing; toss until well coated. Transfer to a serving dish; top with goat cheese and almonds.