In a small pan on medium heat, toast the pine nuts. Stir occasionally for about 5 minutes, you will start to smell them and they will brown slightly, that’s how you know they are ready. Take off heat and set aside.
On a plate, make a bed of greens with the spring mix. Add some slices of roasted red pepper, scatter some of the red onions, and top with a piece of goat cheese.
Sprinkle the toasted pine nuts onto the salad.
In a blender, add all the dressing ingredients and blend till smooth.
Pour over salads and serve.
Keep left over dressing in the fridge for up to a week.