In a large bowl, gently toss together the carrot ribbons , the spinach, grape tomatoes and half the balsamic vinaigrette. Assemble on a large serving platter.
Thinly slice grilling steak and cut potatoes into quarters; add to platter. Rinse shallot in cold water and arrange on salad. Sprinkle salad with goat cheese crumbles. Drizzle with remaining balsamic vinaigrette. Divide between 4 plates.
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