- Evenly divide mesclun onto 2 salad plates; set aside.
- Heat small skillet over medium heat and toast pine nuts, tossing frequently, until light golden brown, about 1 minute. Once they turn a light golden brown, promptly remove the nuts from the pan and let them cool.
- Combine Maille Olive Oil, lemon juice, Maille Dijonnaise, salt and pepper in a covered container and shake vigorously until well mixed.
Pour over salad in a salad bowl and toss gently to incorporate. Top with toasted pine nuts. Serve immediately.
Add cherry tomatoes or diced red pepper for extra colour.