For the Dressing:
2 1/2 tablespoons raspberry vinegar
1/4 cup honey
1/2 teaspoon Dijon mustard
6 tablespoons neutral oil (such as canola or vegetable)
1 tablespoon finely minced shallots (about 1 small shallot)
Kosher salt and freshly ground black pepper

For the Salad:
1 (6-ounce) bag baby spinach (about 6 cups)
2 cups (1 pint) strawberries, stemmed and sliced
1 cup (1/2 pint) blueberries
1/2 cup pecans, toasted
4 ounces goat cheese, crumbled