In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Slowly add the oil in a steady stream while whisking constantly. Alternatively, add all ingredients to a jar, cover with the lid, and shake vigorously to blend. Taste and adjust seasoning if necessary.

Place the greens in a large bowl, drizzle with about half of the vinaigrette, and toss to combine.

Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts, and goat cheese. Serve immediately.