In a mason jar, combine ¼ cup of extra virgin olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, and the juice of half a lemon. Secure the lid tightly and shake vigorously for about 30 seconds until emulsified.

In a large mixing bowl, add 4 cups of fresh baby spinach. Carefully slice 2 medium peaches and add them to the bowl along with 1 cup of fresh blueberries and ½ cup of crumbled feta cheese. Toss gently to mix.

Drizzle the prepared dressing over the salad mixture. Toss gently for about 1 minute until every piece is coated, then transfer into serving bowls. Sprinkle with ¼ cup of toasted pine nuts before serving.