Place the oil, vinegar, mustard, salt and pepper and whisk well to combine. Add the baby greens and toss to coat with the dressing. Divide among 4 plates. Garnish top with roasted peppers, Parmesan cheese and pine nuts and serve.
Note: To toast pine nuts, place in a single layer in a small baking dish. Bake, shaking the dish from time to time, in a preheated 350 degrees F oven for 10-15 minutes, or until lightly toasted. Cool to room temperature before using.
Note: Roasted red peppers can be found in our Deli.