Serves 2; can be doubled.
For the dressing:
1 Tbsp Dijon mustard
1-1/2 tsp agave nectar
3 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
For the salad:
2 cups chopped Romaine lettuce
2-3 plum tomatoes, cut lengthwise into quarters
2-3 beets, any type, cooked, peeled, cut into quarters
4-5 large basil leaves, julienned
In a jar with a tight-fitting lid, combine all ingredients for the dressing, and shake vigorously to incorporate.
Arrange all of the salad ingredients on a platter, and drizzle with as much of the dressing as you need. (Extra dressing will keep in the refrigerator for up to two weeks.) Serve at room temperature.