In a mason jar, combine olive oil, Dijon mustard, red wine vinegar, honey, and Italian seasoning. Season with salt and pepper to taste. Secure lid and shake for 30 seconds until emulsified.

In a large mixing bowl, add arugula and spinach mix, sun-dried tomatoes, artichoke hearts, cherry tomatoes, and sliced red onion.

Drizzle the dressing over the salad ingredients and toss to coat.

Sprinkle Parmesan cheese and pine nuts on top and gently toss again.

Serve on a platter or in individual bowls.