Halve the cherry tomatoes and place in a small bowl. Mince the garlic clove finely. Using a sharp knife or chiffonade technique, slice the fresh basil into thin ribbons and set aside. Measure out the pine nuts, olive oil, balsamic vinegar, salt, and pepper into small bowls or ramekins for easy access. This prep work ensures you can build the dressing smoothly without interruption.

In a medium bowl, combine the balsamic vinegar, minced garlic, basil ribbons, sea salt, and black pepper. Whisk together to combine the flavors. Slowly drizzle in the extra virgin olive oil while whisking continuously—this emulsification creates a more cohesive dressing that clings better to the salad. Finish by stirring in the honey, which adds a subtle sweetness to balance the acidity. Taste and adjust seasoning if needed. I find that whisking the vinegar and seasonings first before adding the oil helps distribute the garlic and basil evenly throughout.

Place the baby spinach in a large bowl or on individual serving plates. Scatter the halved cherry tomatoes evenly over the spinach. Distribute the mozzarella pearls throughout. Give the vinaigrette from Step 2 a quick stir to recombine, then drizzle it generously over the salad components. Sprinkle the toasted pine nuts over the top as a final garnish. I like to dress salads just before serving to keep the spinach crisp and the tomatoes from releasing too much liquid.