For the red wine vinaigrette:
1/2 cup red wine vinegar
1/4 cup olive oil
1/2 tsp. Dijon mustard
1 clove minced garlic
For the salad:
1 (5-oz.) container spring mix lettuces, washed and dried
1 ripe avocado, peeled and cubed
1/4 cup pine nuts, lightly toasted
1 cup cherry tomatoes, halved
Red wine viaigrette
Local honey, salt, and black pepper to taste
Place the vinegar, olive oil, mustard, and garlic in a mason jar and shake well. Season to taste with honey, salt, and pepper.
Approximately five minutes before serving, make a bed of lettuce in a shallow bowl. Top with the avocado, pine nuts, and tomatoes. Shake the mason jar of vinaigrette, pour onto the salad, and gently toss.