For the Dressing:
2-1/2 tablespoons raspberry vinegar
6 tablespoons vegetable oil
1/4 cup honey
1/2 teaspoon Dijon mustard
2 tablespoons finely minced shallots, from one shallot
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
For the Salad:
1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
2 cups (1 pint) stemmed and sliced strawberries
1 cup (1/2 pint) blueberries
Optional: 1/2 cup pecans, toasted

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper and serve.