Spinach Salad with Berries, Pecans & Raspberry Vinaigrette

Ingredients

• 3 tablespoons raspberry vinegar
• 6 tablespoons vegetable oil
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 tablespoons finely minced shallots, from one shallot
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
• 2 cups (1 pint) stemmed and sliced strawberries
• 1 cup (½ pint) blueberries
• ½ cup pecans, toasted
• 4 ounces goat cheese