Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken

INGREDIENTS

For the vinaigrette

1/3 cup

olive oil

3 tbsp

seasoned rice vinegar

1 tbsp

sugar

1 tsp

Dijon mustard

1 tsp

tarragon leaves (dried or fresh)

1/8 tsp

kosher salt

1/8 tsp

freshly ground black pepper

For the salad

6 cups

baby spinach leaves

2 cups

sliced roasted or pickled beets

baked chicken breast, sliced

avocado, pitted and sliced

1/4 cup

goat cheese crumbles

1/4

toasted pecans