Wash the baby greens thoroughly in cold water, spin or pat dry so leaves are crisp. Halve the cherry tomatoes. Thinly slice the red onion into half-moons and place onion in a small bowl of cold water for 5 minutes if you want milder onion flavor, then drain and pat dry.

Assemble salad

In a large bowl, combine the dried baby greens, halved cherry tomatoes, drained red onion slices, and torn basil leaves. Add toasted pine nuts or sliced almonds if using. Toss gently to combine so leaves remain crisp.

Add mozzarella

Scatter the ciliegine or bocconcini evenly over the tossed greens. If the mozzarella balls are packed in liquid, drain them and pat dry on paper towel to avoid watering down the salad.

Just before serving, season lightly with salt and freshly ground black pepper to taste, then dress the salad (see dressing directions) and toss gently to coat. Serve immediately so greens stay crisp.

Sweet Balsamic Dressing

Mix dressing

In a small bowl or jar with a tight-fitting lid, combine 3 tablespoons balsamic vinegar, 1 tablespoon honey (or maple syrup), 1/2 teaspoon Dijon mustard, and 1/2 teaspoon minced garlic. Whisk or shake to combine.

Emulsify

Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing is glossy and slightly thickened, or add the oil to the jar, close, and shake vigorously for 20–30 seconds. Taste and season with salt and freshly ground black pepper to taste.

If the dressing is too sharp, add an additional 1/2 teaspoon honey and whisk again. For a thinner dressing, whisk in 1–2 teaspoons warm water.