Beet Salad... it really is yummy!

I have 4 go-to salads and want to make it 7. One for each day of the week. This is one of them! I had it a a Valentines Party and thought "beets?" Yes, beets. I LOVE THEM! The original recipe is here. 

• 1 can sliced beets
• 1/4 cup sliced almonds, toasted
• 1/4 cup red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 
  

• 1/4 teaspoon sugar
• 1/2 cup olive oil
• Salad
• 1 large pear
• 3 cups spinach lettuce
• 2 ounces goat cheese

Toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
Add the sliced beets add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick. (optional but it really adds to the salad I think)
Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.