Green Salad With Goat Cheese And Pistachios

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1/2 small shallot, very finely chopped

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

One 5-ounce bag mesclun greens

1/2 small fennel bulb, cored and thinly sliced

1/2 seedless cucumber, peeled and thinly sliced

1/2 red bell pepper, cored and thinly sliced

1/4 small red onion, thinly sliced

1 avocado—peeled, pitted and thinly sliced

2 ounces crumbled fresh goat cheese

1/4 cup roasted shelled pistachios

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