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In a large bowl, toss the arugula, spinach and shaved Brussels together and set aside.
Using a saucepan, saute' the bacon over medium heat until crispy and set aside on a paper towel lined plate. Toast the pine nuts in the bacon grease over medium-low heat until, stirring often. Place pine nuts with the bacon.
Drain the beets and dry them out with paper towels. Give them a rough chop and add them to the salad bowl. Next, add the drained mandarins, bacon, pine nuts and goat cheese.
DRESSING: Whisk the salad dressing ingredients until well combined. Pour over the salad and toss to combine.