Beet and Goat Cheese Arugula Salad

INGREDIENTS

• 6 medium beets, cooked and quartered
• 3 ounces soft fresh goat cheese, coarsely crumbled
• Salt and freshly ground black pepper
• 1/2 cup walnuts, toasted, coarsely chopped
• 1/3 cup extra-virgin olive oil
• 6 cups fresh arugula
• 1/2 avocado, peeled, pitted, and cubed
• 3 tablespoons shallots, thinly sliced
• 1/4 cup dried cranberries or dried cherries
• 1 tablespoon honey
• 1/4 cup balsamic vinegar