Make the vinaigrette: whisk together 2 tbsp extra virgin olive oil, 2 tbsp balsamic, and 1 tbsp honey in a small bowl or jar until smooth and slightly emulsified.

Place 8 cups mixed baby greens in a large bowl.

Pour the vinaigrette over the greens and toss gently until the leaves are evenly coated.

Evenly divide the dressed greens among four bowls (about 2 cups per bowl).

If the cooked red beets are not already cut, cut each beet into slices or wedges. Place one cooked beet on top of the greens in each bowl.

Slice the 4 oz Chavrie goat cheese log into four 1-oz pieces. Top each salad with one piece of goat cheese.

Evenly divide the 2 oz glazed pecans among the four bowls, scattering them over each salad.

Serve immediately.