In a skillet, heat over medium heat and add the pine nuts. Toast them for about 2-3 minutes, stirring frequently until they turn golden brown and fragrant. Once toasted, remove from heat and allow them to cool on a plate.

In a mason jar, combine the ingredients for the vinaigrette: olive oil, balsamic vinegar, crushed garlic, maple syrup, dried thyme, and a pinch of salt and pepper. Secure the lid tightly and shake vigorously for about 15-20 seconds until the dressing is fully emulsified.

In a large serving bowl, start by layering the mixed lettuce as a fresh base. On top, evenly distribute the vibrant blueberries and quartered strawberries, followed by pieces of fresh mozzarella.

Delicately sprinkle the toasted pine nuts over the salad and scatter freshly sliced basil leaves on top.

Before serving, drizzle the prepared vinaigrette over the assembled salad or offer it on the side for guests to dress their salad to taste.