Leafy Greens with Pecorino, Herbs, and Maple Vinaigrette

Wash and dry the salad mix in a salad spinner. Repeat the process for the basil, mint, and coriander leaves. Set aside.

In a salad dressing shaker or jar, add olive oil, maple syrup, lime juice, Dijon mustard, salt, and pepper. Secure the lid and shake the dressing well. Set aside.

With a swivel peeler, shave the pecorino pepato into thin shavings. In a large salad bowl, add the salad mix, basil, mint, and coriander leaves.

Pour the salad dressing over just before serving. Top with pecorino pepato shavings, toasted pine nuts, and extra salt and pepper if desired. Garnish with extra fresh herbs.