Spinach Arugula Salad

This has quickly become my favorite salad. Light and layered with flavor, it tastes great as an appetizer to a pasta dish or with Sausage and Bell Pepper Risotto.
Spinach Arugula Salad
Dressing
Extra virgin olive oil
Rice wine vinegar
Dijon mustard
Honey
1. In a small measuring cup, measure 1/4 c of olive oil, and add rice wine vinegar to the measuring cup until the dressing reaches 1/3c.
2. Add a small dab of mustard and a drizzle of honey to the dressing mixture and season with salt and pepper. Whisk to combine.
Salad
1 bag of arugula spinach mix
Croutons
8 cherry tomatoes, cut into chunks
Handful of craisins
2-3 oz goat cheese
Handful of pine nuts (optional; can be used in place of croutons)
1. Toss the arugula and spinach with croutons and enough dressing to gently cover the leaves (you will probably only need about half of the dressing).
2. Divide the dressed arugula and spinach and croutons into 4 salad bowls.
3. In each bowl, put 1/4 of the cherry tomatoes, crumbled goat cheese, craisins, and pine nuts.