Avocado, Beet Salad with Pecan Vinaigrette

This recipe comes from my great sisters-in-law. Tam found it and Kerri added to it with an amazing salad!

Salad:
Spinach
Avocado
Dried beets (we can get a package at Whole Foods)
Parmeson shavings
Red onion
Other stuff that you like...

Pecan Vinaigrette:
1/4 c pecans, toasted
1/4 c cider vinegar
1 clove garlic, minced
2.5 t  dijon mustard
2.5 t whole grain mustard
2 T honey
2 t sugar
1 t sea salt
1 t freshly ground pepper
1 c canola oil
1/4 olive oil

1. Grind pecans in food processor until the mixture resembles coarse cornmeal
2. Transfer pecans to a small bowl 
3. Puree vinegar, garlic, dijon and whole mustard, honey, sugar, salt and pepper in the food processor. While the machine is running, drizzle in the canola and olive oils
4. Pour into a container. 
5. Stir in pecans. 
6. Can be stored in an airtight container for up to 30 days.