Heat a dry skillet over medium heat and add the pine nuts, stirring frequently for about 2-3 minutes until they turn golden brown and become fragrant. Watch them carefully as they can burn quickly once they start coloring. Transfer to a plate to cool slightly—this brings out their nutty flavor and adds crucial texture to the salad.

In a small bowl, whisk together the olive oil, freshly squeezed lime juice, red wine vinegar, and honey until well combined. The honey acts as an emulsifier and adds subtle sweetness that balances the acidity. Taste and season with a pinch of salt and black pepper, adjusting to your preference. I find whisking by hand rather than using a food processor helps preserve the oil's delicate flavor and creates a better texture.

Place the spring mix in a large bowl and pour the vinaigrette over it. Toss gently but thoroughly, making sure every leaf is coated with dressing. Add the cooled toasted pine nuts from Step 1 and the feta crumbles, then toss gently one more time to combine. I like to add the feta at the very end so it doesn't break apart too much and maintains those creamy pockets throughout the salad.

Divide the salad between plates or bowls and serve right away. Spring greens wilt quickly once dressed, so timing is important for maintaining that fresh, crisp texture.